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Almond Rhubarb Coffee Cake
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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
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
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Printed from tasteofhome.com Oct 15, 2008Copyright Reiman Media Group, Inc © 2008 |