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.