Almond Rhubarb Coffee Cake

    50 mins

    Make this sweet almondy cake when fresh rhubarb is in season. This recipe makes two cakes.

    168 people made this

    Serves: 24 

    • 375g (2,¼ cups) soft brown sugar
    • 150ml (2/3 cup) vegetable oil
    • 1 egg
    • 1 teaspoon vanilla essence
    • 345g (2¾ cups) plain flour
    • 1 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 250ml (1 cup) milk
    • 185g rhubarb, chopped
    • 60g (½ cup) flaked almonds
    • Topping
    • 4 tablespoons caster sugar
    • 1 tablespoon butter, melted
    • 30g (¼ cup) flaked almonds

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 C. Grease two 23cm round cake tins.
    2. In a large bowl, beat brown sugar, oil, egg and vanilla together until smooth. Combine flour, salt and bicarbonate of soda. Add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and flaked almonds. Pour into prepared pans.
    3. To make the Topping; in a small bowl, Combine caster sugar and butter in a small bowl. Stir in flaked almonds. Sprinkle topping over mixture in cake tins.
    4. Bake in preheated oven for 30 to 35 minutes or until the cake springs back when you touch it.

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    Reviews and ratings
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    Reviews in English (164)


    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...  -  28 May 2002  (Review from Allrecipes US | Canada)


    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.  -  05 Aug 2005  (Review from Allrecipes US | Canada)


    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.  -  08 Aug 2005  (Review from Allrecipes US | Canada)