Rhubarb Almond Coffee Cake Recipe

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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
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

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

Nutritional Facts

1 piece: 337 calories, 15g fat (3g saturated fat), 20mg cholesterol, 289mg sodium, 47g carbohydrate (0 sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Almond Rhubarb Coffee Cake in Light & Tasty April/May 2003, p53

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