Almond Rhubarb Coffee Cake

Almond Rhubarb Coffee Cake: A Deliciously Tart & Nutty Treat

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1. Introduction

There’s something undeniably comforting about a slice of coffee cake, especially one that celebrates the seasonal arrival of fresh rhubarb. This Almond Rhubarb Coffee Cake takes that classic comfort and elevates it with the sophisticated, warm notes of almond and the delightful sweet-tart tang of rhubarb. It’s a perfect harmony of flavors and textures, making it an ideal companion for your morning coffee, a leisurely brunch, or an afternoon treat.

This coffee cake is crafted to be moist and tender, thanks to the inclusion of both all-purpose and almond flour in the batter. The almond flour contributes a subtle nutty flavor and helps create a softer crumb. Nestled within the cake are tender pieces of chopped rhubarb, which soften and release their lovely tartness during baking. The cake is crowned with a simple yet irresistible almond topping – a buttery crumble of sliced almonds, brown sugar, flour, and butter that bakes up golden and crunchy.

The combination of the moist cake, the bursts of tart rhubarb, and the sweet, nutty crunch on top is truly special. Easy to make and guaranteed to fill your home with a wonderful aroma, this Almond Rhubarb Coffee Cake is a perfect way to enjoy the best of spring baking. If you enjoy baking with rhubarb, our Cinnamon Rhubarb Bread offers another delicious quick bread option.

2. Recipe Summary Block

  • Cuisine: American / Dessert / Coffee Cake
  • Course: Breakfast, Brunch, Snack, Dessert
  • Difficulty Level: Easy
  • Prep Time: 15 minutes
  • Cooking Time: 35-40 minutes
  • Total Time: Approximately 50-55 minutes (plus cooling time)
  • Servings: 8 slices
  • Dietary Classification: Vegetarian (contains dairy, eggs). Can be adapted to be gluten-free (using certified gluten-free all-purpose flour blend) or dairy-free (using plant-based butter and milk alternatives).

3. Equipment and Utensils Needed

To bake your delightful Almond Rhubarb Coffee Cake, you’ll need these standard kitchen tools:

  • 9-inch round cake pan: This size pan is suitable for baking this amount of batter into a coffee cake.
  • Parchment paper: To line the bottom of the cake pan, ensuring the cake doesn’t stick and is easy to remove.
  • Large mixing bowl: For preparing the cake batter.
  • Separate bowl: For whisking together the dry ingredients for the cake.
  • Small bowl: For preparing the almond topping.
  • Electric mixer (optional): A handheld or stand mixer with a paddle attachment makes creaming butter and sugar much quicker and helps create a lighter cake texture. A sturdy whisk can also be used.
  • Whisk: For whisking together the dry ingredients for the cake.
  • Rubber spatula: For scraping down the sides of the bowl and gently folding in the rhubarb.
  • Measuring cups and spoons: For precise ingredient measurements.
  • Knife: For chopping the rhubarb and for testing the cake for doneness.
  • Cooling rack: For allowing the baked cake to cool completely.
  • Oven: For baking the cake.

4. Ingredients Section

Gather these ingredients to bake your moist and flavorful Almond Rhubarb Coffee Cake.

  • For the Cake:
    • 1 1/2 cups (180g) all-purpose flour: The primary flour base.
    • 1/2 cup (56g) almond flour: Adds tenderness, moisture, and a subtle nutty flavor to the cake.
    • 1 cup (200g) granulated sugar: Sweetens the cake batter.
    • 1/2 cup (113g) unsalted butter, softened: Adds richness and moisture. Ensure it is at room temperature for easy creaming.
    • 2 large eggs: Provide structure and richness. Room temperature eggs incorporate better into the batter.
    • 1 teaspoon (5ml) vanilla extract: Classic flavor enhancer.
    • 1 teaspoon (5ml) almond extract: Enhances the almond flavor profile.
    • 1/2 cup (120ml) milk: Adds moisture to the batter.1 Whole milk recommended for richness. Room temperature is best for smoother batter.
    • 2 cups (approx. 240g) fresh rhubarb, chopped: Use fresh, tender rhubarb stalks. Chop into small, even pieces (about 1/2 inch) for better distribution and cooking. Discard leaves as they are poisonous.
  • For the Almond Topping:
    • 1/2 cup (50g) sliced almonds: Provides a lovely crunchy texture and nutty flavor to the topping. As noted in the tips, you can toast them for extra flavor.
    • 1/4 cup (50g) brown sugar: Adds sweetness and moisture to the topping.
    • 1/4 cup (56g) unsalted butter, melted: Binds the topping ingredients together into a crumble.
    • 1/4 cup (30g) all-purpose flour: Helps create the crumbly texture of the topping.

Notes on Ingredient Preparation:

  • Butter, Eggs, Milk: Ensure these are at room temperature for optimal batter consistency and texture.
  • Rhubarb: Wash the rhubarb and trim any tough ends. Chop into small, consistent pieces.
  • Almonds: If you desire a deeper nutty flavor, lightly toast the sliced almonds in a dry skillet over medium heat for a few minutes, stirring constantly, until fragrant and lightly golden, then let them cool before using in the topping.

5. Step-by-Step Instructions

Follow these detailed steps to bake your delicious Almond Rhubarb Coffee Cake.

1. Prepare the Cake Batter:

  • Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C).2 Grease a 9-inch round cake pan. Line the bottom of the pan with a circle of parchment paper; lightly grease the parchment paper as well.
  • Cream Butter and Sugar: In a large mixing bowl, cream together the 1/2 cup (113g) softened unsalted butter and 1 cup (200g) granulated sugar using an electric mixer (or whisk) until the mixture is light and fluffy (about 2-3 minutes).
  • Add Eggs: Add the 2 large room temperature eggs one at a time, beating well after each addition until fully incorporated.
  • Mix in Extracts: Mix in the 1 teaspoon (5ml) vanilla extract and 1 teaspoon (5ml) almond extract until combined.
  • Combine Dry Ingredients: In a separate bowl, whisk together the 1 1/2 cups (180g) all-purpose flour and 1/2 cup (56g) almond flour.
  • Combine Wet and Dry with Milk: Gradually add the flour mixture to the wet ingredients, alternating with the 1/2 cup (120ml) milk, beginning and ending with the flour mixture. Mix on low speed or with a rubber spatula just until combined. Do not overmix.
  • Fold in Rhubarb: Gently fold the 2 cups (240g) chopped fresh rhubarb into the batter using a rubber spatula. Mix just enough to distribute the rhubarb evenly.

2. Make the Almond Topping:

  • In a small bowl, combine the 1/2 cup (50g) sliced almonds (toasted, if desired), 1/4 cup (50g) brown sugar, 1/4 cup (56g) melted unsalted butter, and 1/4 cup (30g) all-purpose flour.
  • Mix with a fork or your fingers until the ingredients are well combined and the mixture is crumbly.

3. Assemble and Bake:

  • Pour the cake batter into the prepared 9-inch round cake pan and spread it evenly with a spatula.
  • Sprinkle the almond topping evenly over the surface of the batter.
  • Bake in the preheated oven (350°F / 175°C)3 for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.4 The top should be golden brown and the cake should feel springy to the touch.
  • Cooling: Allow the cake to cool in the pan for 10 minutes. This allows it to firm up slightly before being moved.
  • After 10 minutes, carefully transfer the cake to a wire rack to cool completely before slicing and serving. Cooling completely is important for the best texture and for easier slicing.

6. Expert Tips and Variations

Enhance your Almond Rhubarb Coffee Cake with these expert insights and explore delicious variations.

Expert Tips from a Professional Chef:

  1. Room Temperature Ingredients for a Smooth Batter: Ensure your butter, eggs, and milk are all at room temperature before you start mixing the cake batter. This allows them to emulsify properly, creating a smoother batter and a more tender cake crumb.
  2. Do NOT Overmix the Cake Batter: Once you combine the wet and dry ingredients, mix only until the flour streaks have just disappeared. Overmixing develops gluten, which can lead to a tough, dense cake instead of a light and moist one.5
  3. Chop Rhubarb Small and Consistently: As noted in the tips, chop the rhubarb into small, even pieces (about 1/2 inch). This ensures the rhubarb cooks through properly, is evenly distributed throughout the cake, and doesn’t weigh down the batter, which could cause it to sink.
  4. Toast Almonds for Enhanced Flavor (Optional but Recommended): Lightly toasting the sliced almonds before adding them to the topping brings out their nutty flavor and aroma, adding an extra layer of deliciousness to the crisp topping.
  5. Grease and Parchment Paper: Don’t skip lining the bottom of the pan with parchment paper and greasing the pan. This ensures that your coffee cake comes out of the pan cleanly without sticking.

Common Mistakes to Avoid:

  1. Overmixing Cake Batter: The most common reason for a tough, dry cake.
  2. Using Cold Ingredients: Leads to a less smooth batter and can affect the texture.
  3. Overbaking: Results in a dry cake. Use the toothpick test.
  4. Not Chopping Rhubarb Small Enough: Can lead to large, overly tart pockets and potentially soggy spots.
  5. Cutting into the Cake While Warm: Quick breads and cakes often continue to set as they cool. Cutting into it too soon can result in a crumbly texture.

Creative Recipe Variations:

  1. Simple Glaze: Once the cake has completely cooled, drizzle it with a simple powdered sugar glaze (powdered sugar mixed with a little milk or lemon juice) for extra sweetness and a touch of elegance. A lemon glaze is particularly nice with rhubarb.
  2. Nut Swap: Substitute the sliced almonds in the topping with chopped walnuts, pecans (similar to the nut component in our Banana Nut Muffins Recipe), or even a mix of nuts.
  3. Spice it Up: Add a pinch of ground ginger or cardamom to the cake batter or the almond topping for extra warmth and spice.
  4. Extract Swap: If you don’t have almond extract, you can use just vanilla extract. If you really love almond, you could use a little extra almond extract.
  5. Berry Addition: Add 1/2 cup of fresh blueberries or raspberries to the cake batter along with the rhubarb for a mixed fruit coffee cake.
  6. Streusel Layer: Add a layer of cinnamon sugar or a mixture of cinnamon, sugar, and chopped nuts in the middle of the cake batter before adding the rest of the batter and the almond topping.

7. Serving Suggestions

Almond Rhubarb Coffee Cake is a versatile and comforting treat perfect for a variety of occasions.

  • Plating and Presentation: Serve the coffee cake sliced. The golden almond topping and the visible rhubarb within the cake are very appealing.
  • Garnish: A light dusting of powdered sugar over the top can add a simple, elegant finish. For a more decadent dessert, serve slices warm with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Complementary Pairings:
    • Coffee: The classic pairing for coffee cake! A hot cup of coffee complements the sweetness and richness beautifully.
    • Tea: Enjoy a slice with a warm cup of tea, especially a black tea or a fruit-infused tea.
    • Milk: A cold glass of milk is a comforting pairing.
  • Occasions: This coffee cake is perfect for:
    • Breakfast or Brunch: A delightful addition to a weekend breakfast or brunch spread.
    • Afternoon Tea: A charming accompaniment to an afternoon tea.
    • Snacks: A satisfying and flavorful snack any time of day.
    • Dessert: A comforting dessert, especially when served warm with ice cream.
    • Seasonal Treat: Ideal for enjoying during the spring and early summer rhubarb season.

8. Nutritional Information (Per Serving)

Nutritional information is approximate and can vary based on specific ingredients and portion sizes used.

Estimated Nutritional Breakdown (per slice, assuming 8 servings):

  • Calories: Approximately 280 kcal
  • Protein: Approximately 4-6g
  • Fat: Approximately 14-18g
    • Saturated Fat: 7-10g
    • Unsaturated Fat: 7-8g
  • Carbohydrates: Approximately 30-35g
  • Sugar: Approximately 18-22g
  • Fiber: Approximately 1-2g
  • Sodium: Approximately 80-100 mg (can vary based on salt content in butter and added salt)

This Almond Rhubarb Coffee Cake is a delicious treat, offering a good balance of flavors and textures. The inclusion of almond flour contributes some healthy fats and protein compared to using only all-purpose flour. It’s a lovely indulgence to enjoy as part of a balanced diet.

9. Storage and Reheating Instructions

Proper storage helps keep your Almond Rhubarb Coffee Cake fresh and moist.

  • Storage Guidelines:
    • Once completely cooled, store the coffee cake in an airtight container.
    • Room Temperature: Store at room temperature for 2-3 days.
    • Refrigeration: Due to the fresh fruit, for longer freshness, you can refrigerate the coffee cake for up to 5 days. Ensure it’s tightly wrapped to prevent it from drying out.
  • Freezing Recommendations:
    • Baked and cooled Almond Rhubarb Coffee Cake can be frozen.6 You can freeze the whole cake or individual slices. Wrap tightly in plastic wrap, then again in aluminum foil. Place in a freezer-safe bag or container. Freeze for up to 2-3 months.
  • Thawing Frozen Cake:
    • Thaw the wrapped cake or slices at room temperature for a few hours, or in the refrigerator overnight.
  • Reheating:
    • Toaster Oven/Oven: For individual slices, reheating in a toaster oven or regular oven at a low temperature (around 300°F / 150°C) for a few minutes is a great way to warm the cake and re-crisp the almond topping.
    • Microwave: For a quicker reheat and a softer texture, individual slices can be warmed in the microwave for 15-30 seconds.
Almond Rhubarb Coffee Cake

10. Frequently Asked Questions (FAQ)

Here are some common questions about making and enjoying your Almond Rhubarb Coffee Cake:

  • Can I use frozen rhubarb? Yes, you can use frozen rhubarb. Thaw it completely first, and then drain off any excess liquid before chopping (if needed) and folding it into the batter. This prevents the cake from becoming too wet.
  • What does almond flour do in this cake? Almond flour adds moisture, tenderness, and a subtle nutty flavor to the cake. It contributes to a softer crumb compared to using only all-purpose flour.
  • Why did my rhubarb sink to the bottom of the cake? While less common in a thicker cake batter like this compared to quick breads, rhubarb can sometimes sink if the pieces are too large or if the batter is overmixed and becomes too thin. Ensuring your rhubarb is chopped into small, consistent pieces and gently folding it into the batter will help prevent this.
  • Can I make this coffee cake gluten-free? Yes! You can make this coffee cake gluten-free by substituting the all-purpose flour in both the cake and the topping with a 1:1 gluten-free all-purpose baking flour blend (ensure it contains xanthan gum for best results).
  • Can I swap the nuts in the topping? Absolutely! Sliced or chopped walnuts or pecans are excellent substitutes for the sliced almonds in the topping, offering a different but equally delicious nutty crunch.
  • How do I know when the cake is done baking? The best way to test for doneness is to insert a toothpick or a thin wooden skewer into the center of the cake. If it comes out clean, with no wet batter clinging to it, the cake is done. The top should be golden brown and the cake should feel springy when gently pressed.

Enjoy the delightful combination of almond and rhubarb in this moist and flavorful coffee cake!

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