Today I have a really fun “collaboration”. I’ve talked about this before here on the blog as well as over on Instagram, but my dad is an extremely successful gardener. I like to call him the Master Gardener (he kind of deserves that title after over 50 years of gardening experience). Well, he actually runs a YouTube channel called Simply Garden where he shares the day in and day out of gardening, bee keeping, maple tapping, etc. Go check it out, subscribe, then come back over here and we’ll continue…
Anyways, (thanks for subscribing!) we thought it would be such fun to make a recipe together for his Youtube channel. And since rhubarb is in full force in his garden what better than an Almond Rhubarb Coffee Cake. If you aren’t an almond fan you could easily omit the slivered almonds and substitute the almond extract for more vanilla extract. But my dad and I are both nut people (and also both a little nuts) so the almonds will be staying. Check out our video here and keep scrolling for the recipe!
Almond Rhubarb Coffee Cake
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
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Preheat oven to 350
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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!
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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.
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Spray a glass 9x13 and pour and spread your batter into the dish. Set aside while you make the topping.
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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.
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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.
With Love & Happy Baking, Jennifer (& Dad!)
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