Rhubarb & Almond Coffee Cake
I’m thrilled to announce that I finally got my hands on some fresh, local rhubarb. And what did I do with that rhubarb? I made a delicious Rhubarb & Almond Coffee Cake of course! Rhubarb is another spring gem and I love how its natural sourness pairs beautifully with something sweet.
How to Make Rhubarb & Almond Coffee Cake
This Rhubarb and Almond Coffee Cake is a delicious, no-fuss treat that is perfect for springtime. To make this cake, you’ll need a nine inch springform pan and an electric mixer. If you don’t have an electric mixer, you can use a sturdy baking spatula to achieve the same result, it will just take a little bit more time.
Before we get baking, we’ll need to gather our ingredients, which I’ve listed below. You’ll see that I have suggested room temperature butter, eggs, and yogurt. Room temperature ingredients are able to bond better than cold ingredients, which results in a smoother cake batter. I took the butter out of the fridge the night before baking and the eggs and yogurt out about an hour in advance of baking.
Ingredients
With only a handful of simple ingredients, you can make this delicious Rhubarb and Almond Coffee Cake. For the full list of ingredients and their measurements, see the recipe card at the bottom of this post.
- Light Spelt Flour
- Almond Flour
- Baking Powder
- Baking Soda
- Salt
- Butter, at room temperature
- Coconut Palm Sugar
- Eggs, at room temperature
- Vanilla Extract
- Almond Extract
- Lemon Zest
- Greek Yogurt, at room temperature
- Rhubarb
- Melted Butter
- Maple Syrup
What is Spelt Flour?
Spelt flour is relative of wheat, but with some notable differences. Unlike regular wheat flour, spelt flour has a lower gluten content which makes it easier to digest than traditional flour. Additionally, spelt flour is high in fibre, proteins, and nutrients, making it a real powerhouse for baking.
I like to use spelt flour in my baking because I find it a lot easier on my stomach than traditional wheat flour. I also love the mildly nutty flavour spelt has. It is a lovely flour substitute for cakes, loaves, and muffins.
Whole and light spelt flour are the two varieties to look out for. As the name suggests, whole spelt flour contains the whole spelt grain and acts more like a whole wheat flour in baking. Light spelt flour has had some of the outer fibre of the spelt grain sifted out, which makes it more similar to a white flour. This recipe calls for light spelt flour because of its more mild flavour and softer texture.
Make the Rhubarb & Almond Cake Batter
To begin, we will need to preheat the oven to 375ºF. Grease and line a nine inch springform pan with parchment paper. Set the lined pan aside and make the cake batter.
Sift the light spelt flour, almond flour, baking soda, baking powder, and sea salt into a medium mixing bowl. Whisk to combine.
In the bowl of an electric stand mixer, beat the softened butter using the paddle attachment until it is light and fluffy. This will take about one minute. Alternatively, the butter can be creamed by hand using a sturdy baking spatula.
To the butter, add the coconut palm sugar and beat until combined and fluffy. Add the eggs and beat again. Fold in the vanilla extract, almond extract, Greek yogurt, and lemon zest with a baking spatula until you have a homogenous mixture. Fold in the dry ingredients until no dry bits of flour remain.
Transfer the batter to the prepared springform pan. I like to use a large cookie scoop to do this, but you can also use your baking spatula. Smooth out the batter so it is evenly spread across the pan.
Prepare the Rhubarb Topping
Slice the stalks of rhubarb into pieces that are approximately two inches long. Arrange the rhubarb on the top of the cake, pressing the pieces gently into the batter. I created a chevron pattern, but you can create any pattern you would like.
In a small bowl, mix together the melted butter and maple syrup to form a glaze. Brush the butter glaze all over the top of the rhubarb and cake until it is completely covered.
Bake the Cake, Serve and Enjoy!
Place the cake in the preheated oven and bake for 45 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
Allow the cake to cool in its pan for 20 minutes. Remove the outer ring of the springform pan and allow the cake to cool for a further 10 minutes.
Enjoy the Rhubarb and Almond Coffee Cake warm with a hot cup of coffee or tea. The cake is best enjoyed the day of baking, but it will keep stored at room temperature in an airtight container for up to four days.
More Sweet Treats
If you enjoyed this recipe, be sure to try these:
Sweet Raspberry Buns with Cream Cheese Frosting
Strawberry Rhubarb Crumble Loaf
Cranberry & Apricot “Buttermilk” Scones
If you enjoyed this Rhubarb and Almond Coffee Cake, be sure to leave a recipe rating and a comment. I love to hear your feedback! As always, if you make this recipe, please tag me on Instagram.
Wishing you all a wonderful weekend and happy baking!
xx
Ashley
Rhubarb & Almond Coffee Cake
Equipment
- 9 inch springform pan
- Parchment paper
- Electric mixer
Ingredients
- 1½ cups light spelt flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup softened butter
- 3/4 cup coconut palm sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- zest of one lemon
- 1/2 cup Greek yogurt, at room temperature
Rhubarb Topping
- 4-5 large stalks rhubarb
- 1 tablespoon butter, melted
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 375℉. Grease and line a 9 inch springform pan with parchment paper. Set aside.
- In a medium mixing bowl, sift together the spelt flour, almond flour, baking powder, baking soda, and salt. Whisk to combine.
- Add the softened butter to the bowl of an electric mixer. Using the paddle attachment, cream the butter until smooth. This will take about one minute. Add the coconut sugar and beat until combined. Add in the eggs and beat one final time until smooth.
- Use a baking spatula to fold the vanilla extract, almond extract, Greek yogurt, and lemon zest into the wet mixture.
- Pour the dry ingredients into the wet and fold in using a baking spatula. Mix until no dry bits of flour remain.
- Transfer the batter to the prepared springform pan. I like to use a large cookie scoop to do this, but this is not necessary. Smooth out the batter so it is evenly spread across the pan.
- Slice the rhubarb stalks into pieces that are approximately 2 inches long and place on top of the cake batter. I did a bit of a chevron pattern, but you can do any placement you like. Gently press the rhubarb into the batter.
- Mix the melted butter and maple syrup in a small bowl. Brush the top of the cake generously with the butter mixture. Transfer the cake to the preheated oven and bake for 45 minutes or until a toothpick inserted in the centre comes out clean.
- Allow the cake to cool for 20 minutes in its pan. Remove the cake from the pan and allow to cool for a further 10 minutes.
- Serve the cake warm with a cup of coffee (or tea!). The cake is best enjoyed the day it is baked, but will keep stored at room temperature in an airtight container for up to four days.