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Almond Rhubarb Coffee Cake

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."

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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

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.