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Almond Rhubarb Coffee Cake


1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 egg
1 tsp. vanilla
2 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup milk
1 1/2 cups finely chopped fresh or frozen rhubarb
1/2 cup sliced almonds

Topping:
1/3 cup sugar
1 tablespoon butter, melted
1/4 cup sliced almonds

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 2 greased 9-inch 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 test done.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.