Almond Rhubarb Coffee Cake Recipe

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Almond Rhubarb Coffee Cake Recipe

Read Reviews
3 1 1
Publisher Photo
"This moist golden cake stirs up quickly and is long on old-fashioned flavor," reports field editor Dawn Fagerstrom from Warren, Minnesota.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1-1/2 cups packed brown sugar
  • 2/3 cup canola oil
  • 1 egg
  • 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 finely chopped fresh or frozen rhubarb
  • 1/2 cup sliced almonds
  • TOPPING:
  • 1/3 cup sugar
  • 1 tablespoon butter, melted
  • 1/4 cup sliced almonds

Directions

In a large bowl, beat the brown sugar, oil, egg and vanilla until smooth. Combine the flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and almonds. Pour into two greased 9-in. round baking pans.
For topping, in a small bowl, combine sugar and butter; stir in almonds. Sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks. Yield: 12-14 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Almond Rhubarb Coffee Cake in Taste of Home April/May 1996, p45

Nutritional Facts

1 piece: 336 calories, 15g fat (3g saturated fat), 20mg cholesterol, 290mg sodium, 47g carbohydrate (29g sugars, 1g fiber), 5g protein.

  • 1-1/2 cups packed brown sugar
  • 2/3 cup canola oil
  • 1 egg
  • 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 finely chopped fresh or frozen rhubarb
  • 1/2 cup sliced almonds
  • TOPPING:
  • 1/3 cup sugar
  • 1 tablespoon butter, melted
  • 1/4 cup sliced almonds
  1. In a large bowl, beat the brown sugar, oil, egg and vanilla until smooth. Combine the flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and almonds. Pour into two greased 9-in. round baking pans.
  2. For topping, in a small bowl, combine sugar and butter; stir in almonds. Sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks. Yield: 12-14 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Almond Rhubarb Coffee Cake in Taste of Home April/May 1996, p45

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NDGoalie User ID: 6194442 10878
Reviewed Sep. 9, 2011

"Tasted great right out of the oven. Unfortunately, as it sat (overnight -- I planned to take it to a work function in the morning) it got soggy and the oil became really pronounced. You can actually taste the vegetable oil. I liked the initial flavors, though, so next time I'll try the "Makeover" version."

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