Almond Rhubarb Coffee Cake Recipe

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Most Helpful Positive Review

Jun 04, 2003

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...

—Dessert Diva

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Most Helpful Critical Review

Aug 15, 2005

Made exactly as written - easy enough but average coffee cake recipe. Will not make again.

—ramblinrose

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132 Ratings

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Aug 05, 2005

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.

—Marie C.

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May 23, 2006

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.

—Theresa

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Apr 30, 2005

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!

—queendiva1

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Oct 20, 2005

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. :)

—patty crocker

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Aug 02, 2005

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.

—cthomasgirl

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Jan 25, 2004

easy to make; if you want a definitive rhubarb tartness you may want to add more

—JDUFF

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Nutrition

Calories
197 kcal
10%

Carbohydrates
27.6 g
9%

Cholesterol
11 mg
4%

Fat
8.6 g
13%

Fiber
0.8 g
3%

Protein
2.6 g
5%

Sodium
164 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Almond Rhubarb Coffee Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 197
Calories from Fat: 78

% Daily Value *
Total Fat 8.6g 13 %
Saturated Fat 1.4g 7 %
Cholesterol 11mg 4 %
Sodium 164mg 7 %
Potassium 91mg 3 %
Total Carbohydrates 27.6g 9 %
Dietary Fiber 0.8g 3 %
Protein 2.6g 5 %
Sugars 16.8g
** Vitamin A 1 %
** Vitamin C 1 %
Calcium 5 %
** Iron 8 %
** Thiamin 11 %
Niacin 11 %
Vitamin B6 1 %
Magnesium 5 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.