Published by Jennifer

Photo: Neil Gould

I remember as a child that I loved only two types of jam. One was orange marmalade, and I find myself often wondering how I could have loved it, and rhubarb strawberry jam. It was delicious, an amazing combination of bitter and sweet and it went with just about any type of bread.

Over the years, I have found less time to enjoy rhubarb and more time to enjoy coffee. Yes, I am one of millions of coffee addicts…err…lovers…and I enjoy my morning coffee on a daily basis. However, this article isn’t about coffee or even the love of coffee but it is all about bringing the wonderful taste of rhubarb to the age old classic of coffee cake.

This recipe is fast, easy and you will have a delicious cake, that brings the taste of rhubarb with a touch of almond, by the time you are done.

What you need:

For the Cake:

• 2½ cups of flour, all purpose works best
• 1½ cups of brown sugar, firmly packed
• 1 egg
• 1½ cups of chopped rhubarb
• 1 tsp of Baking Soda
• 1 tsp of salt
• 1 tsp of vanilla extract
• 2/3 cup of vegetable oil
• ½ cup of almonds, sliced
• 1 cup of milk

For the Topping:

• 1 tbsp of butter, melted
• 1/3 cup of white sugar
• ¼ cup of sliced almonds

Directions:

1. Preheat the oven to 350°F.
2. Grease and lightly flour two 9 inch pans, round work best.

For the Cake:

1. In a large bowl, sift together the flour, baking soda and salt. Set to the side.
2. In a second large bowl, add the vanilla extract and the egg. Mix together until well blended.
3. Add the brown sugar and the oil to the vanilla mixture and blend together until the mixture is smooth.
4. Slowly add one quarter of the flour mixture to the vanilla and sugar mixture. Blend together.
5. Add a quarter of the milk to the flour and sugar mixture, stirring as you pour.
6. Add the second quarter of the flour to the mixture and then add the second quarter of the milk to the mixture. Stir continuously and repeat the process until both the flour mixture and milk are blending into the sugar mixture.
7. Stir until the mixture is smooth and free of clumps.
8. Fold in the chopped rhubarb and sliced almonds
9. Pour the cake batter into the two cake pans and set to the side. DO NOT bake.

For the Topping:

1. In a medium sized bowl, cream together the sugar and butter with a whisk or a hand blender set on low.
2. Once it is well blended, fold in the sliced almonds.
3. Pour the sugar and almond mixture over the cake batter in the pans so there is an even layer on top.
4. Bake the cake batter and topping for about 30 to 35 minutes or until the cake is golden brown.

Serve with coffee.

-Sirena Van Schaik