Delightful Almond Rhubarb Coffee Cake Recipe

Hey there, fellow bakers! Are you ready to dive into a world of sweet and tangy deliciousness? This Almond Rhubarb Coffee Cake is more than just a recipe; it’s an experience. Imagine the aroma of warm spices mingling with the comforting scent of baking almonds, filling your kitchen with pure joy. This cake is a masterpiece of textures, with a tender crumb, a burst of tart rhubarb, and a crunchy almond topping that will have you reaching for another slice. I promise, your taste buds will thank you. It’s surprisingly quick to whip up, making it perfect for a weekend brunch or an impromptu coffee date. And the best part? It’s incredibly friendly, even for beginner bakers! The simple steps and clear instructions make it a breeze to create this beautiful and flavorful cake. So, grab your apron, and let’s get baking! You’ll love the perfect balance of sweet and tart, the delightful crunch, and the comforting warmth this cake evokes. It’s the perfect treat for any occasion, or simply to brighten your day.

What You’ll Need

This Almond Rhubarb Coffee Cake recipe calls for simple, readily available ingredients, making it perfect for a weeknight treat or a weekend baking project. Here’s your shopping list:

• All-purpose flour: The foundation of our cake’s structure.
• Almond flour: Adds a delightful nutty flavor and a slightly denser texture.
• Granulated sugar: Provides sweetness and helps create a tender crumb.
• Unsalted butter: Adds richness and flavor; use softened butter for best results.
• Large eggs: Bind the ingredients and add moisture.
• Vanilla extract: Enhances the overall flavor profile.
• Almond extract: Complements the almond flour, adding a deeper nutty aroma.
• Milk: Adds moisture and helps create a tender crumb. Whole milk is recommended.
• Fresh rhubarb: The star of the show! Choose stalks that are firm and vibrant red.
• Sliced almonds: For the irresistible crunchy topping.
• Brown sugar: Adds a touch of molasses-y sweetness to the topping.
• Melted unsalted butter: Helps bind the topping and adds a rich flavor.

Step-by-Step Instructions

Let’s get baking! This recipe is easier than you think. Follow these steps, and you’ll have a delicious coffee cake in no time:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This step prevents sticking and ensures easy removal of the cake.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, and granulated sugar. Make sure there are no lumps.
3. Cream Butter & Sugar: In a separate bowl, cream together the softened unsalted butter and sugar until light and fluffy. This is crucial for a tender crumb. Use an electric mixer for best results.
4. Add Eggs & Extracts: Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Mix until well combined.
5. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix!
6. Fold in Rhubarb: Gently fold in the chopped rhubarb. Be careful not to crush the rhubarb pieces.
7. Prepare the Topping: In a small bowl, combine the sliced almonds, brown sugar, melted butter, and flour. Mix until well combined.
8. Assemble & Bake: Pour the batter into the prepared pan. Sprinkle the almond topping evenly over the batter. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. Keep an eye on it, as ovens can vary.
9. Cool & Serve: Let the cake cool in the pan for at least 15 minutes before slicing and serving. This allows the cake to set and makes it easier to cut.

Tips for Success

Here are a few tips to ensure your Almond Rhubarb Coffee Cake turns out perfectly:

• Don’t overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are combined.
• Use fresh rhubarb: Fresh rhubarb provides the best flavor and texture. Frozen rhubarb can be used, but it may release excess moisture.
• Check for doneness: Use a wooden skewer or toothpick to check if the cake is done. If it comes out clean, or with just a few moist crumbs, it’s ready.
• Let the cake cool completely: Allowing the cake to cool completely before slicing prevents it from crumbling.
• Adjust sweetness to your liking: If you prefer a less sweet cake, reduce the granulated sugar by 1/4 cup.

Variations to Try

Feel free to experiment with this recipe! Here are some delicious variations:

• Lemon Almond Rhubarb Cake: Add the zest of one lemon to the batter for a zesty twist.
• Spiced Almond Rhubarb Cake: Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to the batter for a warm, spiced flavor.
• Streusel Topping Variation: Instead of the sliced almond topping, try a classic streusel topping made with oats, flour, brown sugar, and butter.
• Gluten-Free Version: Substitute all-purpose flour with a gluten-free blend.

Storing and Reheating

Store leftover Almond Rhubarb Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and then aluminum foil and freeze for up to 2 months. To reheat, let the cake thaw overnight in the refrigerator and then reheat slices in the microwave for 15-20 seconds, or until warm. You can also reheat slices in a toaster oven for a crispier texture.

Frequently Asked Questions

Here are some answers to frequently asked questions about this recipe:

• Can I substitute the almond flour? Yes, you can substitute almond flour with an equal amount of all-purpose flour, but the cake will have a slightly different texture and flavor.
• What if I don’t have fresh rhubarb? Frozen rhubarb can be substituted, but make sure to thaw it completely and drain off any excess moisture before adding it to the batter. Other fruits like berries could also work in a pinch.
• How long does the cake keep? The cake will keep at room temperature for up to 3 days in an airtight container. It can also be frozen for up to 2 months.
• Can I make this cake ahead of time? Yes, you can bake the cake a day or two in advance. Store it in an airtight container at room temperature.

The Final Word

This delightful Almond Rhubarb Coffee Cake is the perfect combination of sweet, tart, and nutty flavors. The simple yet elegant recipe makes it perfect for any occasion. I hope you enjoy baking (and eating!) this recipe as much as I do. Don’t forget to leave a comment below and let me know how yours turned out! And if you loved it, please give it a rating – your feedback helps other bakers! Happy baking!

Sharing is caring!