Springtime is the perfect time to make a fresh rhubarb and almond coffee cake. Enjoy this dessert as is, or top it off with a scoop of vanilla ice cream or dollop of whipped topping. Either way, it’s delicious and extremely easy to make gluten-free!
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Before we begin talking about this rhubarb and almond coffee cake I should mention that this recipe makes TWO 9-inch round cakes. This is especially important to know because you can easily gift one to a neighbor, family member, or friend. You can also place one cake into either a pie or cake freezer container and freeze for use later.
Rhubarb – A Perennial Vegetable
Rhubarb is a perennial, is easy to grow, and suffers from almost no pests.
My parent’s have a patch of rhubarb that’s been growing in the same spot on their farm for all of my 60+ years on this earth. Although this patch should have been dug up and new planted years ago, without fail, the original plants just keep on producing every spring.
Stalks vs Leaves
Interestingly, the stalks are the only edible part of a rhubarb plant and have a rich, tart flavor when cooked. The elephant-ear shaped green leaves are toxic so be sure to discard them.
Rhubarb is delicious in all kinds of treats such as pie, cakes, muffins, and jams. Some of our favorite rhubarb recipes are:
- Rhubarb Swirl Cheesecake
- Quick and Easy Rhubarb Crisp
- Rhubarb Custard Dessert Bars
- Easy Rhubarb Muffins
- Rhubarb Pecan Orange Zest Bread
- Easy Rhubarb Cake
- Rhubarb Pie
- Homemade Rhubarb Strawberry Pineapple Jam
To change things up a bit, try adding a little cinnamon to the batter and the topping. You can also use almond extract instead of vanilla extract. To make a gluten-free rhubarb and almond coffee cake, simply use a gluten-free flour blend (instead of regular flour) and a little xanthan gum. All other ingredients are naturally gluten-free.
The Best Fresh Rhubarb and Almond Coffee Cake (GF Option)
This delicious and tender coffee cake is easy to make gluten-free.
Ingredients
- 1-1/2 cups brown sugar, packed
- 2/3 cup canola oil
- 1 egg
- 1 teaspoon vanilla extract OR 1/4 teaspoon almond extract
- 2-1/2 cups flour (GF Option: use a gluten-free flour blend + 2 teaspoons xanthan gum, unless flour already contains it)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup milk
- 1-1/2 cups sliced fresh rhubarb
- 3/4 cup slivered almonds, divided
- 1/3 cup white sugar
- 1 Tablespoon butter, softened
Instructions
- Preheat oven to 350 degrees F. Grease two 9-inch round cake pans.
- Beat together brown sugar, oil, egg, and vanilla until smooth. In a separate bowl, stir together flour, salt, and baking soda. Alternate stirring in dry ingredients and milk into wet ingredients; beat until smooth. Fold in rhubarb and half of the almonds. Pour into prepared pans, spreading evenly.
- Stir together white sugar and butter in a small bowl. Sprinkle evenly over batter. Top with the remaining almonds.
- Bake 25 to 30 minutes, or until cake tester inserted in center comes out clean.
- Let cool in pans on wire rack. Slice and serve warm.
What is your favorite rhubarb recipe?
Enjoy!
More great ideas:
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