Almond Rhubarb Coffee Cake

SUBMITTED BY: Dawn Fagerstrom

"'This moist golden cake stirs up quickly and is long on old-fashioned flavor,' reports field editor Dawn Fagerstrom from Warren, Minnesota."

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/2 cups packed brown sugar
2/3 cup vegetable 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

READ REVIEWS (2)

DIRECTIONS

In a mixing bowl, beat brown sugar, oil, egg and vanilla until smooth. Combine 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 cake pans.
For topping, combine sugar and butter; stir in almonds. Sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until a wooden pick inserted near the center comes out clean.

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REVIEWS

Reviewed on Jun. 22, 2007 by Linda S.

You didn't say how much sugar or butter or almonds for the topping so I took a guess. Other than the missing ingredients in the list, the cake was very good. 5 Stars for flavour and 3 stars for the recipe composition.

2 users found this review helpful

Reviewed on Apr. 2, 2007 by Shirley B.

This is the same as the almond rhubarb coffee cake from Neris, which is fabulous. In this version, however, you failed to list the ingredients for the topping, hence 3 stars instead of 5.

2 users found this review helpful

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