In Season: Summer Rhubarb Coffeecake

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I know, rhubarb is actually in season in spring but I’m stretching the last of rhubarb season. I could not resist the ombre herringbone pattern of this pretty cake.

Summer Rhubarb Coffeecake

  • 1 1/2 cup flour
  • 1 cup ground almonds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp cardamom and cinnamon
  • 1/2 cup melted butter
  • 1 cup light brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 1 cup full fat greek yogurt or sour cream
  • 1 lb rhubarb
  • 4 Tbsp sugar
  • Icing sugar for serving

Preheat the oven to 350°F. Line the bottom and sides of an 9-inch square pan or a 10-inch round pan and grease. Leave a bit of overhang with the parchment paper to help lift the cake out of the pan once it has cooled completely.

In a large bowl, combine the flour, ground almonds, baking powder, soda, salt, spices and sugar using a whisk. In a separate bowl, mix together the remaining ingredients except for the rhubarb and the 4 Tbsp sugar.

Stir the wet ingredients into the dry ingredients using a spatula until just combined. Distribute the batter prepared pan. Level the top of the batter with an offset spatula. Arrange the rhubarb overtop in a herringbone pattern. Sprinkle with the remaining sugar.

Bake for 50-55 minutes until an inserted toothpick comes out clean.


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