Recipe by Neris
"This cake is sweet and almondy with rhubarb delectability."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
packed brown sugar
2 1/2 cups
1 1/2 cups
I work at a B & B. I decided to make this coffee cake because I was craving rhubarb. Well, am I ever thankful this made two cakes! I served only 4 guests but they each had two pieces! Unheard of, at least as far as sweets usually go. This was DELICIOUS and then some. Thank you for such a wonderful and easy recipe. I will definately be making this in the future. Of course, I may also be tempted to try it with raspberries or strawberries...
Made exactly as written - easy enough but average coffee cake recipe. Will not make again.
We really enjoyed this cake. I used just 2 T oil and 5/8 c applesauce to reduce the fat and calorie count. I also replaced the vanilla with almond extract and added a few extra drops to the topping. I also baked in a sheet cake pan instead of rounds. No adjustment was needed on bake time.
Like others I found this an easy cake to make and irresistible when cooked.
I did change the almonds for walnuts as I love them also added 3 cups of rhubarb and an extra teaspoon of baking soda. Again like a lot of others I didnt put the nuts into the mix but only ontop and added extra. I also poured the mix into a 11 inch cake tin lined with greaseproof and baked for 45 mins it was perfect. Will use this time and again.
This is a good basic coffeecake. I made a couple of changes: I used 2 1/2 cups of rhubarb and that seemed a good amt, I substituted unsweetened applesauce for half of the oil (worked great!), I left the almonds out of the batter and felt the almonds in the topping were enough, I used almond extract instead of vanilla (ok-but I'll use vanilla next time.). My biggest piece of advie on this recipes and any other rhubarb recipe is to NOT bake it in a shiney aluminum baking pan. The rhubarb reacts to the metal and while it doesn't affect the cake, it does damage the pan with spots where ever the rhubarb touches the pan. This was a yummy way to use up rhubarb!
This was really good. I made a batch and a half and used one 9-in pan and one 11-inch deep dish pan. The bigger one took about an hour in the oven and came out perfect. The almonds were the best part...they tasted like pralines with all the butter and sugar baked on them. I added cinnamon to the batter and the topping. I wasn't sure if it was a typo or deliberate, but rhubarb coffee cake with no cinnamon??? I don't think so. :)
This is a good recipe for using all the rhubarb I have this year. I thought it just needed some tweaking. The adjustments I made are: use 1/2 tsp vanilla and 1/2 tsp almond, replace 1/2 the flour with whole wheat (you hardly notice), didn't put the almonds in the batter, 2 1/2 c rhubarb (my husband and I both agree that it still needed more), replace 1/2 the oil with applesauce (I think it wound up moister that way), and used egg powder & powdered milk (both reconstituted) in place of the egg and milk. Can you tell I'm trying to use my food storage too? :) I think it turned out great, but my husband wanted walnuts instead.
easy to make; if you want a definitive rhubarb tartness you may want to add more
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Rhubarb Coffee Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 78
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Satisfy your sweet tooth with this nutritious idea.
A moist, tender coffee cake with a sweet, crunchy pecan topping.
Blueberries, cinnamon-sugar, and pecans—wake up to a bite of the Big Yummy!