Rhubarb Almond Coffee Cake Recipe

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This is one of favorite recipe's from Taste of Home cookbook years ago. It is a wonderful cake.—Elizabeth Studley, Cheyenne, Wyoming

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Rhubarb Almond Coffee Cake Recipe

Prep: 15 min. Bake: 25 min.

Yield: 14 Servings

15 25 40

Ingredients

1 egg
1-1/2 cups packed brown sugar
2/3 cup vegetable oil
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 sliced fresh or frozen rhubarb
3/4 cup sliced almonds, divided
1/3 cup sugar
1 tablespoon butter, melted

Directions

In a bowl, beat the egg, brown sugar, oil and vanilla until smooth. combine the flour, salt and baking soda; add to sugar mixture alternately with milk. Fold in the rhubarb and 1/2 cup almonds. Pour into two greased 9-in. round baking pans.
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.

Lighter version: Makeover Almond Rhubarb Coffee Cake

Nutritional Analysis: One piece equals 337 calories, 15 g fat (3 g saturated fat), 20 mg cholesterol, 289 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Almond Rhubarb Coffee Cake in Light & Tasty April/May 2003, p53