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Rhubarb Coffeecake
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Description
For years, I never knew what to do with rhubarb… except this recipe! I still need to expand my rhubarb repertoire, but this is a great place to start!
Ingredients
- ½ cups White Sugar
- ¼ cups Sliced Almonds
- 1 Tablespoon Butter Or Margarine
- 1-½ cup Packed Brown Sugar
- ⅔ cups Vegetable Oil
- 1 whole Egg
- 1 teaspoon Vanilla
- 2-½ cups Flour
- 1 cup Milk
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1-½ cup Rhubarb, Finely Chopped
- ½ cups Sliced Almonds
Preparation
For the topping, mix together the first 3 ingredients (1/2 cup white sugar, 1 Tbl butter, 1/4 cup sliced almonds). Set aside.
Preheat oven to 350 degrees F. Grease and flour 2 layer pans. Mix brown sugar, oil, egg, and vanilla. Stir in flour, milk, salt, and baking soda. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into pans. Sprinkle topping over batter. Bake 9″ layers for 40 minutes; 8″ layers for 45 minutes.
This can also be made in 11 x 7″ or 13 x 9″ pan and cooked for about 30-40 minutes. Check with a toothpick inserted in the center for doneness.
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2 Comments
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Stephanie on 9.9.2009
I’m so glad you enjoyed it- thanks for trying it! Let me know how it goes just to sprinkle the almonds and sugar on top. I think this is a good recipe for when you have company staying overnight- coffee cake in the morning, yum!
tamara on 8.20.2009
The cake tasted REALLY good, but the topping didn’t work for me. It remained really grainy and the sugar was clumped. I am going to make this again and keep the butter out of the topping mixture. I will try it just by sprinkling the sugar and almonds directly on the top of the cake before baking.