Rhubarb almond coffee cake

Rhubarb almond coffee cake
Rhubarb almond coffee cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup (125 ml) butter

  • 1

    cup (250 ml) brown sugar

  • 1

    egg

  • 2

    tsp (10 ml) grated orange rind

  • 2

    cups (500 ml) all-purpose flour

  • 1

    tsp (5 ml) baking soda

  • 1/4

    tsp (1 ml) salt

  • 3/4

    cup (175 ml) plain yogurt

  • 1 1/2

    cups (375 ml) finely chopped fresh rhubarb

  • 1/4

    cup (50 ml) granulated sugar

  • 1/2

    tsp (2 ml) cinnamon

  • 1/2

    cup (125 ml) sliced blanched almonds

Directions

- In a bowl, cream butter with brown sugar until fluffy. Beat in the egg and orange rind - In another bowl, sift the flour with baking soda and salt - Stir the dry ingredients and yogurt into the creamed mixture to make a smooth batter. Fold in chopped rhubarb - Pour the batter into a greased and floured nine by 13 inch (3 L) baking pan - In a bowl, combine the granulated sugar, cinnamon and almonds. Sprinkle evenly on top of cake. Bake in an oven preheated to 350 degrees F (180 C) for 35 minutes until top is golden and toothpick inserted in centre of cake comes out clean. - Let cool on rack, then cut into squares. Serves eight

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