Ingredients
| light brown sugar (packed): 1 1/2 cups |
| vegetable oil: 2/3 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 1/2 cups |
| salt: 1 tsp |
| baking soda: 1 tsp |
| 2% milk: 1 cup |
| rhubarb (chopped): 1 1/2 cups (chopped) |
| almonds (sliced): 1/2 cup |
| granulated sugar: 1/3 cup |
| salted butter: 1 Tbl (melted) |
| almonds (sliced): 1/4 cup |
Almond Rhubarb Coffee Cake
Credit: AllRecipes
User rating:
"This cake is sweet and almondy with rhubarb delectability."
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Prep Time
15 min -
Cook Time
30 min -
Servings
24 serving(s)
Tags
Method
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
- In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
- In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
- Bake for 30 to 35 minutes, or until the cake tests done.