I work at a B & B. I decided to make this coffee cake because I was craving rhubarb. Well, am I ever thankful this made two cakes! I served only 4 guests but they each had two pieces! Unheard of, at least as far as sweets usually go. This was DELICIOUS and then some. Thank you for such a wonderful and easy recipe. I will definately be making this in the future. Of course, I may also be tempted to try it with raspberries or strawberries…
Very moist and sweet! My husband accidentally bought cane sugar instead of brown sugar, but it tasted just fine. I also put did 1/2 white flour and 1/2 whole wheat. I also added a touch of cinnamon. All in all it was very delicious.
Great recipe, I did tweak it for a more Scandanavian twist since I was preparing it for a “fika” which is a Swedish traditional coffee break with friends. To the base recipe I added 1/4 tsp cardamom and a dash of nutmeg in with the dry ingredients plus 1 tsp of orange zest with the wet ingredients. Wonderful! I would make it again.
I made this tonight and both my husband and I loved it. I probably had double the amount of rhubarb. I used the almonds in the cake, but didn’t have any left so used hazelnuts for the topping. Delicious! I also used Almond Milk, as well as 1/2 coconut oil and half applesauce. Moist and delicious. I put one cake in the freezer; hopefully it will still taste delicious when I use it.
Ingredients:
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
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