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Rhubarb Almond Coffee Cake

 Rhubarb Almond Coffee Cake
This is one of favorite recipe's from Taste of Home cookbook years ago. It is a wonderful cake.—Elizabeth Studley, Cheyenne, Wyoming
14 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 1 egg
  • 1-1/2 cups packed brown sugar
  • 2/3 cup vegetable oil
  • 1 teaspoon McCormick® Pure 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.
Nutritional Facts: One piece equals 337 calories,

2 of 2

Rhubarb Almond Coffee Cake (continued)

Nutritional Facts: 15 g fat (3 g saturated fat), 20 mg cholesterol, 289 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.