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Makeover Almond Rhubarb Coffee Cake
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2-1/2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 egg white
3/4 cup 1% buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/2 cups sliced fresh or frozen rhubarb
1/2 cup sliced almonds, toasted, divided
1/3 cup sugar
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
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |