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Almond Rhubarb Coffee Cake

Almond Rhubarb Coffee Cake
"This moist golden cake stirs up quickly and is long on old-fashioned flavor," reports field editor Dawn Fagerstrom from Warren, Minnesota.
12-14 ServingsPrep: 15 min. Bake: 30 min.

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.
© Taste of Home 2013

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Almond Rhubarb Coffee Cake (continued)

Nutrition 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.
© Taste of Home 2013