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