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Almond Rhubarb Coffee Cake Recipe - From the Family With Love-2

Almond Rhubarb Coffee Cake

Author inspired by Taste of Home

Ingredients

  • 3/4 cup softened unsalted butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 3/4 tsp almond extract
  • 3 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup sour cream
  • 3 cups chopped rhubarb

For the topping

  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1 tsp cinnamon
  • 1/4 cup cold butter cut into pieces
  • 1/2 cup slivered almonds

Instructions

  1. Preheat oven to 350

  2. Cream together the butter and sugar. Add the eggs, vanilla and almond and beat until it is well combined.  You can use a stand mixer but I found that a hand held worked just fine for this recipe!

  3. Add the flour, baking powder, baking soda, and salt and mix until just combined. Then add the cup of sour cream and mix to combine but be careful not to over mix. Fold in the chopped rhubarb.

  4. Spray a glass 9x13 and pour and spread your batter into the dish. Set aside while you make the topping.

  5. For the topping: In a small bowl combine the brown sugar, 1/4 cup flour, and cinnamon.  Once mixed together, use a pastry blender (or your fingers) and cut in the cold butter. Sprinkle this mixture onto your coffee cake batter. Sprinkle with the slivered almonds.

  6. Bake at 350 for 40-45 minutes until golden brown and a cake tester comes out clean.  Serve warm with whipped cream or chill to slice into perfect little bars.