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Rhubarb almond coffee cake

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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

Details

Preparation

Step 1

- 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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