Almond Rhubarb Coffee Cake

This tender coffee cake, made with fresh or frozen rhubarb, is topped with an almond streusel. Need to feed a crowd? It makes two 9-inch cakes.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 197 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 ½ cups packed brown sugar
• 2 ½ cups all-purpose flour
• ½ cup sliced almonds
• 1 teaspoon salt
• ⅓ cup white sugar
• ⅔ cup vegetable oil
• ¼ cup sliced almonds
• 1 tablespoon butter, melted
• 1 ½ cups rhubarb, chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.

Step 2

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.

Step 3

In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.

Step 4

Bake for 30 to 35 minutes, or until the cake tests done.