Almond Rhubarb Coffee Cake Recipe - Deliciously American Classic

Almond Rhubarb Coffee Cake

Almond Rhubarb Coffee Cake Recipe - Deliciously American Classic
Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 12


Almond Rhubarb Coffee Cake
Almond Rhubarb Coffee Cake

The Almond Rhubarb Coffee Cake is a delightful treat that combines the tartness of rhubarb with the nutty flavor of almonds, all wrapped up in a soft, moist cake. This recipe is perfect for those who enjoy a slice of cake with their coffee or tea. The unique combination of flavors makes this cake a standout dessert or a comforting snack at any time of the day.


The tradition of combining rhubarb with sweet ingredients dates back centuries, with rhubarb originally being used for medicinal purposes before making its way into kitchens. The Almond Rhubarb Coffee Cake is a modern take on classic rhubarb recipes, incorporating almonds for an added depth of flavor and texture. This recipe is a testament to the versatility of rhubarb and how it has been embraced in baking.



How to prepare

  1. Combine flour, baking powder, sugar, and a dash of salt.
  2. Cut in butter until the mixture is grainy and has lumps the size of peas.
  3. Add brown sugar, egg, milk, and vanilla. Beat hard until well mixed.
  4. Stir in rhubarb and 0.5 cup of almonds. Pour into a greased 9x13" baking pan.
  5. Combine topping ingredients and sprinkle over the batter.
  6. Bake at 350°F (177°C) for 30 minutes.


  • For a gluten-free version, substitute the flour with your favorite gluten-free blend. If you prefer a dairy-free cake, use plant-based milk and a dairy-free margarine. For a different twist, substitute strawberries for half of the rhubarb for a sweeter flavor profile.

Cooking Tips & Tricks

To ensure the best results, use fresh rhubarb for the cake. When preparing the rhubarb, make sure to trim any leaves completely as they are toxic. For a more intense almond flavor, you can add a teaspoon of almond extract to the batter. Ensure the margarine is cold for the best texture in the crumb topping. Lastly, do not overmix the batter to keep the cake tender.

Serving Suggestions

Serve the Almond Rhubarb Coffee Cake warm or at room temperature. It pairs beautifully with a cup of coffee or tea. For an extra indulgence, a dollop of whipped cream or a scoop of vanilla ice cream on the side makes a perfect accompaniment.

Cooking Techniques

The key technique in this recipe is the "cutting in" of margarine into the dry ingredients, which helps create a crumbly texture for the topping. Another important technique is folding the rhubarb and almonds gently into the batter to avoid overmixing, which can result in a dense cake.

Ingredient Substitutions

If rhubarb is not in season, frozen rhubarb can be used as a substitute; just make sure to thaw and drain it well. For those who are not fans of almonds, walnuts or pecans make great alternatives. Margarine can also be replaced with butter for a richer flavor.

Make Ahead Tips

This cake can be made a day ahead and stored in an airtight container at room temperature. The flavors meld and develop over time, making it even more delicious the next day.

Presentation Ideas

For an elegant presentation, dust the cooled cake with powdered sugar and garnish with fresh rhubarb slices and whole almonds. Serve each slice on a plate with a sprig of mint for a pop of color.

Pairing Recommendations

A light, fruity white wine or a sparkling rosé complements the tartness of the rhubarb and the sweetness of the cake. For non-alcoholic options, a floral herbal tea or a cold glass of almond milk pairs wonderfully.

Storage and Reheating Instructions

Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 10-15 seconds or in a 300°F oven for 5-10 minutes.

Nutrition Information

Calories per serving

A single serving of Almond Rhubarb Coffee Cake contains approximately 300 calories. This makes it a relatively indulgent choice, perfect for a treat rather than an everyday snack.


A serving of Almond Rhubarb Coffee Cake contains approximately 45 grams of carbohydrates. The carbohydrates come from the flour, sugars, and rhubarb, providing energy for the body.


This coffee cake contains about 10 grams of fat per serving, with the primary sources being margarine and almonds. These fats contribute to the cake's moistness and flavor.


Each serving of the cake offers around 5 grams of protein, coming mainly from the almonds, egg, and milk. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Rhubarb is a good source of vitamin K, calcium, and manganese, contributing to bone health and antioxidant protection. Almonds add vitamin E, magnesium, and additional calcium, supporting heart health and energy production.


This recipe contains common allergens such as nuts (almonds), dairy (milk), and gluten (flour). Those with allergies to these ingredients should avoid this cake or seek suitable substitutions.


Overall, the Almond Rhubarb Coffee Cake is a delicious treat that offers a mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals. However, it is calorie-dense and contains common allergens, so it should be enjoyed in moderation.


The Almond Rhubarb Coffee Cake is a delightful blend of tart rhubarb and nutty almonds, making it a perfect treat for any occasion. With its rich history and versatile recipe options, this cake is sure to please a wide range of palates. Whether enjoyed as a dessert, snack, or breakfast treat, it offers a unique and delicious way to appreciate the flavors of rhubarb and almonds.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory. It was during a warm summer day, when the scent of freshly baked goods wafted through the air. I was visiting my dear friend, Mrs. McAllister, who was known for her incredible baking skills. As soon as I entered her cozy kitchen, I was greeted with the sight of a beautiful Almond Rhubarb Coffee Cake sitting on the counter.

Mrs. McAllister beamed with pride as she handed me a slice of the cake. The first bite was pure bliss - the tangy rhubarb perfectly complemented by the nutty almond flavor. I knew right then and there that I had to learn how to make this delicious treat.

I begged Mrs. McAllister for the recipe, and after much convincing, she finally relented. She took out a worn recipe card from her recipe box and handed it to me with a smile. As I carefully studied the ingredients and instructions, she shared with me the story behind the recipe.

According to Mrs. McAllister, the recipe had been passed down in her family for generations. It was originally created by her great-grandmother, who had a knack for combining unexpected flavors to create mouthwatering dishes. The Almond Rhubarb Coffee Cake had always been a favorite among her family and friends, and it was a staple at every gathering.

I listened intently as Mrs. McAllister recounted the countless memories associated with the cake - from birthday celebrations to holiday dinners. It was clear that this recipe held a special place in her heart, and I felt honored to be entrusted with it.

After bidding farewell to Mrs. McAllister, I couldn't wait to try my hand at making the Almond Rhubarb Coffee Cake. I gathered all the necessary ingredients and set to work in my own kitchen, channeling the wisdom and love that Mrs. McAllister had shared with me.

The process was a labor of love. I chopped the fresh rhubarb with care, savoring its vibrant color and tart aroma. The scent of almonds filled the air as I toasted them to perfection, adding a rich nuttiness to the cake. And as I mixed the batter, I couldn't help but feel a sense of connection to the generations of women who had come before me, each one passing down this cherished recipe.

Finally, the cake was ready to go into the oven. I watched with anticipation as it rose and turned a golden brown, filling the kitchen with a tantalizing aroma. When I pulled it out of the oven, I knew I had succeeded - the cake was a masterpiece, just like the one Mrs. McAllister had made.

I invited my family over to taste the Almond Rhubarb Coffee Cake, eager to share this newfound treasure with them. As they took their first bites, their faces lit up with delight. The tangy rhubarb, the nutty almonds, the moist cake - it was a symphony of flavors that left everyone wanting more.

From that day on, the Almond Rhubarb Coffee Cake became a staple in my own home. I made it for every special occasion, from birthdays to holidays to simple gatherings with friends. Each time I baked it, I felt a connection to Mrs. McAllister and her great-grandmother, grateful for the gift of this timeless recipe.

As I sit here now, reflecting on the journey that led me to discover the Almond Rhubarb Coffee Cake, I am filled with gratitude for the friendships and traditions that have enriched my life. This recipe is more than just a dish - it is a reminder of the love and memories that make life meaningful. And I will continue to bake it with pride, knowing that with each slice, I am keeping a piece of history alive for generations to come.


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