Rhubarb Almond Coffee Cake (No Butter, No Oil, No Eggs)

I have zero self-control at the farmers market when rhubarb shows up. Zero. It follows me home in bulk every single time, and this Rhubarb Almond Coffee Cake is what happens to all of it — made on repeat, like it’s my job.

The upside: no butter, no oil, no eggs. Just flax eggs and Greek yogurt doing the work instead, which means eating cake for breakfast is basically a wellness decision. I don’t make the rules. If you’ve made my Seedy Granola already, you know that’s about as far as my patience for “virtuous” breakfasts goes before I need something that actually feels like dessert.

The one non-negotiable step is macerating the rhubarb first — toss it with sugar and let it sit for a full hour before it goes anywhere near the oven. I know, patience isn’t really my thing either, but it’s what turns rhubarb from tart and stringy into something jammy enough to pile on top of cake. Healthy but not sad, and worth the wait.

Rhubarb season is short and your breakfast deserves better than a sad granola bar. Save this one.

Rhubarb Almond Coffee Cake, topped with macerated rhubarb and dusted with powdered sugar

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Servings 9 Servings

Ingredients

Macerated Rhubarb

3 1/2 Cups Rhubarb Chopped
3 Tbsp Sugar

Cake

1 Cup Flour
1/2 Cup Almond Flour
1/2 Cup Sugar
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
3 Flax Eggs 3 tbsp Flaxseed Meal + 9 tbsp Water, let sit a few minutes to thicken
3/4 Cup Non-Fat or Low-Fat Greek Yogurt
Powdered Sugar For Dusting On Top

Instructions

Macerate the rhubarb: Toss the rhubarb, chopped with the 3 tablespoons sugar in a bowl. Let it sit at room temperature for about an hour — this macerates the rhubarb, drawing out excess liquid and turning it jammy instead of tart and stringy. Don't skip this step.
Make the flax eggs: In a small bowl, whisk together the 3 tablespoons flaxseed meal and 9 tablespoons water. Let sit about 5 minutes or until it thickens into a gel — this is your egg substitute.
Preheat your oven to 350°F. Grease a 9×9 baking dish or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.
Add the thickened flax eggs and non-fat or low-fat Greek yogurt to the dry ingredients. Mix until just combined — don't overmix, a few lumps are fine.
Pour the batter into your prepared 9×9 pan and spread into an even layer.
Drain the macerated rhubarb (discard the liquid) and pile it evenly over the batter.
Bake at 350°F for 45-50 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
Let the cake cool slightly, then dust with powdered sugar. Try not to eat it straight from the pan — no promises.

Notes

No butter, no oil, no eggs — flax eggs and Greek yogurt do the work instead. Rhubarb season is short, so save this one for when it shows up at the market.