This rhubarb coffee cake combines an almond-scented, light, buttery cake base with fresh tart rhubarb on top for an elegant spring and summer brunch or dessert.
Course brunch, Dessert
Cuisine American
Keyword buttermilk, rhubarb, spring
Prep Time 45 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 8slices (1 9-inch cake)
Author Katie
Ingredients
1 1/2cups (187g)all-purpose flour
1/2cup (48g)almond flour
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1/2cup (113g)unsalted buttersoftened to room temperature
3/4cup (150g)granulated sugar
2large eggs
1teaspoonvanilla extract
1/2teaspoonalmond extract
1/2cup (118 ml)buttermilk
3/4lb (340g)fresh rhubarbtrimmed, halved lengthwise and cut diagonally into 2-inch segments
1Tablespoon (12g)turbinado sugar or granulated sugar(for sprinkling)
Instructions
Preheat your oven to 350 degrees F. Generously grease a 9-inch springform pan and set aside.
In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or a hand mixer, cream together the butter and sugar on medium-high speed until pale and fluffy, 2-3 minutes.
Add the eggs one at a time, beating on medium speed until fully incorporated after each addition. Add the vanilla and almond extracts and beat briefly to combine.
Add a third of the flour mixture and beat on low speed until combined, then add half the buttermilk and beat on low speed again. Repeat with remaining third of flour mixture, the rest of the buttermilk, and end with the last third of the flour mixture. Beat on low speed until the batter is smooth, but do not overmix.
Scrape batter into the prepared springform pan and smooth it out with a spatula. Arrange the sliced rhubarb over the top in any pattern you desire - I liked a chevron pattern. Brush the rhubarb evenly with the melted butter, then sprinkle with remaining 1 tbsp sugar.
Bake for 45-50 minutes, or until edges of cake are browned and a toothpick inserted in the center of the cake comes out clean. Cool completely before serving.
Notes
Storage: Cake will keep, well-wrapped at room temperature, for up to 1 day. It will keep in the fridge for up to 5 days. Freeze for up to 3 months for longer storage. Defrost at room temperature for 2 hours or overnight in the fridge before serving.Substitution Options:
Rhubarb: I highly recommend using fresh rhubarb for best results, but you could use frozen rhubarb as long as it is fully defrosted, drained of any excess liquid, and patted dry before arranging on the cake.
Buttermilk: you can substitute an equal amount of kefir, sour cream, or full-fat Greek yogurt, or use 1/2 tablespoon of lemon juice mixed with 1/2 cup of milk and leave to curdle for 5 minutes before using.
Almond flour: you can use pecan flour or another blanched nut flour in its place, or substitute an additional 1/4 cup (30g) all-purpose flour.
Gluten-free: substitute an equal weight (187g) of a gluten-free all-purpose flour mix that contains xanthan gum. I tested and like Bob’s Red Mill Gluten Free 1:1 Baking Flour. Note: Almond flour is gluten-free, but I do not recommend using all almond flour in this cake! It behaves very differently from all-purpose flour, and the cake would be very dense and gummy.