This almond-rhubarb coffee cake is sweet and moist with a yummy streusel topping.
Ingredients
- ½ cups all-purpose flour: 2 piece
- salt: 1 tsp
- baking soda: 1 tsp
- ½ cups packed brown sugar: 1 piece
- vegetable oil: 0.66667 cup
- egg: 1 piece
- vanilla extract: 1 tsp
- milk: 1 cup
- ½ cups rhubarb: 1 piece (chopped)
- almonds: 0.5 cup (sliced)
- white sugar: 0.33333 cup
- butter: 1 Tbsp (melted)
- almonds: 0.25 cup (sliced)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
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Make the batter: Combine flour, salt, and baking soda in a medium bowl.
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Beat brown sugar, oil, egg, and vanilla in a large bowl with an electric mixer until smooth. Gradually mix in dry ingredients alternating with milk until well combined. Stir in rhubarb and almonds until incorporated. Pour into the prepared pans.
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Make the topping: Mix melted butter and sugar together in a small bowl with a fork, then stir in almonds. Sprinkle over batter.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
