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Almond Rhubarb Coffee Cake Recipe

"This moist golden cake stirs up quickly and is long on old-fashioned flavor," reports field editor Dawn Fagerstrom from Warren, Minnesota.

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Almond Rhubarb Coffee Cake Recipe

Prep: 15 min. Bake: 30 min.

Yield: 12-14 Servings

15 30 45

Ingredients

1-1/2 cups packed brown sugar
2/3 cup canola oil
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1-1/2 cups finely chopped fresh or frozen rhubarb
1/2 cup sliced almonds
TOPPING:
1/3 cup sugar
1 tablespoon butter, melted
1/4 cup sliced almonds

Directions

In a large bowl, beat the brown sugar, oil, egg and vanilla until smooth. Combine the flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and almonds. Pour into two greased 9-in. round baking pans.
For topping, in a small bowl, combine sugar and butter; stir in almonds. Sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks. Yield: 12-14 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 piece) equals 336 calories, 15 g fat (3 g saturated fat), 20 mg cholesterol, 290 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Almond Rhubarb Coffee Cake in Taste of Home April/May 1996, p45

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Almond Rhubarb Coffee Cake

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(1-1) of 1 reviews

Reviewed on Sep. 09, 2011 by NDGoalie

Tasted great right out of the oven. Unfortunately, as it sat (overnight -- I planned to take it to a work function in the morning) it got soggy and the oil became really pronounced. You can actually taste the vegetable oil. I liked the initial flavors, though, so next time I'll try the "Makeover" version.