Printable | Taste of Home

Almond Rhubarb Coffee Cake

1-1/2 cups packed brown sugar
2/3 cup vegetable 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

Printed from tasteofhome.com Oct 15, 2008

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Almond Rhubarb Coffee Cake cont.

1/4 cup sliced almonds

In a large mixing 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.