Rhubarb Almond Coffee Cake

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INGREDIENTS

For the topping:

• ½ cup rhubarb, thinly sliced

• ¼ cup granulated sugar

• 1 teaspoon cinnamon

• ⅓ cup Mariani Sliced Almonds

For the cake:

• ½ cup rhubarb, finely diced

• 1 cup + 1 teaspoon granulated sugar, divided

• 1 teaspoon cornstarch

• ½ cup (1 stick) unsalted butter, at room temperature

• 2 eggs, room temperature

• 1 teaspoon vanilla extract

• 1 cup sour cream, room temperature

• 1 ¾ cup all-purpose flour

• 1 ½ teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

INSTRUCTIONS

1. Preheat the oven to 350°F. Butter a 9-inch round springform pan and line with parchment paper.

2. Prepare the topping: In a small bowl, toss the ¼ cup sugar with the cinnamon and almonds until evenly combined. Set aside.

3. In another small bowl, toss the diced rhubarb with 1 teaspoon sugar and the cornstarch. Set aside.

4. Using an electric mixer, cream together the butter and 1 cup sugar until light and fluffy, 2–3 minutes. Add the eggs one at a time, mixing after each addition until combined. Mix in the vanilla, then the sour cream until fully incorporated.

5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

6. Add the dry ingredients to the wet ingredients and mix until just combined in a smooth batter. Gently fold in the diced rhubarb mixture.

7. Transfer the batter to the prepared pan. Arrange the sliced rhubarb evenly over the top, then sprinkle with the almond topping.

8. Bake for 60–70 minutes, until the top of the cake is golden brown and a toothpick inserted in the center comes out clean. Check at 40 minutes; if the almonds are browning too quickly, loosely cover the top of the pan with foil.

9. Let the cake cool in the pan for 30 minutes before slicing and serving.