Rhubarb Almond Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 14 |
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It is a wonderful cake. Elizabeth Studley, Cheyenne, Wyoming. Ingredients:
1 egg |
1-1/2 cups packed brown sugar |
2/3 cup vegetable oil |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
1 cup milk |
1-1/2 cups sliced fresh or frozen rhubarb |
3/4 cup sliced almonds, divided |
1/3 cup sugar |
1 tablespoon butter, melted |
Directions:
1. In a bowl, beat the egg, brown sugar, oil and vanilla until smooth. combine the flour, salt and baking soda; add to sugar mixture alternately with milk. Fold in the rhubarb and 1/2 cup almonds. Pour into two greased 9-in. round baking pans.
2. In a small bowl, combine sugar and butter; stir in the remaining almonds. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks. Yield: 14 servings.
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