Almond Rhubarb Coffee Cake Recipe

Ingredients for Almond Rhubarb Coffee Cake

• 1 ½ cups packed brown sugar
• Vegetable Oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 cup milk
• 2 cups chopped rhubarb
• Sliced Almonds
• ¼ cup brown sugar (for topping)
• 2 tablespoons melted unsalted butter (for topping)

How to Make Almond Rhubarb Coffee Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together 1 cup packed brown sugar, ½ cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until light and fluffy.
3. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
4. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Gently fold in 2 cups chopped rhubarb and ½ cup sliced almonds.
6. Divide the batter evenly between the prepared cake pans.
7. For the topping: In a small bowl, combine ¼ cup brown sugar and 2 tablespoons melted unsalted butter. Stir in ¼ cup sliced almonds.
8. Sprinkle the topping evenly over the batter in each pan.
9. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.