Almond Rhubarb Coffee Cake

SUBMITTED BY: Neris PHOTO BY: LUSENDA

"This cake is sweet and almondy with rhubarb delectability."

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

SERVINGS & SCALING

Original recipe yield: 2 - 9 inch round cakes

USMETRIC

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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 rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds

READ REVIEWS (66)

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 4, 2003 by Dessert Diva

I work at a B & B. I decided to make this coffee cake because I was craving rhubarb. Well, am I ever thankful this made two cakes! I served only 4 guests but they each had two pieces! Unheard of, at least as far as sweets usually go. This was DELICIOUS and then some. Thank you for such a wonderful and easy recipe. I will definately be making this in the future. Of course, I may also be tempted to try it with raspberries or strawberries...

24 users found this review helpful

Reviewed on May 23, 2006 by Theresa

Like others I found this an easy cake to make and irresistible when cooked. I did change the almonds for walnuts as I love them also added 3 cups of rhubarb and an extra teaspoon of baking soda. Again like a lot of others I didnt put the nuts into the mix but only ontop and added extra. I also poured the mix into a 11 inch cake tin lined with greaseproof and baked for 45 mins it was perfect. Will use this time and again.

20 users found this review helpful

Reviewed on Aug. 5, 2005 by Marie C.

We really enjoyed this cake. I used just 2 T oil and 5/8 c applesauce to reduce the fat and calorie count. I also replaced the vanilla with almond extract and added a few extra drops to the topping. I also baked in a sheet cake pan instead of rounds. No adjustment was needed on bake time.

19 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 196

Total Fat: 8.6g
Cholesterol: 11mg
Sodium: 168mg
Total Carbs: 27.5g
Dietary Fiber: 0.8g
Protein: 2.6g

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