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Makeover Almond Rhubarb Coffee Cake cont.
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2 teaspoons butter or stick margarine, melted
In a large bowl, combine the flour, brown sugar, baking soda and salt.
In a mixing bowl, beat the egg, egg white, buttermilk, oil and
extract. Stir into dry ingredients just until moistened. Fold in
rhubarb and 1/4 cup almonds. Pour into two 9-in. round baking pans
coated with cooking spray. In a small bowl, combine sugar and
butter; stir in the remaining almonds. Sprinkle over batter. Bake at
350° for 25-30 minutes or until a toothpick comes out clean. Cool
on wire racks.
Yield: 14 servings.
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |