Almond-Rhubarb Snack Cake

This is a delicious almond-flavoured coffee cake studded with tart rhubarb bits with a crunchy toasted almond topping.

The cake comes together easily from basic pantry items. It’s quite dense despite the use of cake flour, but does have a fine crumb that’s kept moist by the fruit that’s baked in. There’s an omission in the recipe: sliced almonds are listed among the cake ingredients but no direction is given. I added them to the batter with the fruit.

Overall, the cake was good and stayed moist for days but I found it too sweet and would have preferred more fruit. I, however, was in the minority!