A very easy and tasty coffee cake. But definitely add extra rhubarb. I used 2 1/2 cups, and wished I had done a bit more. I also used a combination of vanilla and almond extract, and half oil and applesauce. Texture was perfect. This time I used coconut oil as the oil in the recipe and added coconut instead of almonds in the batter. then I used all the almonds on the top of the cake. Also used a good 3 cups of rhubarb. TASTY!
I made this for Easter breakfast. Actually, we ate it for dessert, too. (I made some whipped cream with honey to dress it up for dessert.) This moist cake was delicious! The almonds gave it a touch of crunch. I will definitely make this again and again.
This was a moist, slightly tart cake with a crunchy, nutty topping. I used a teaspoon of almond instead of vanilla extract. Since I made it for a potluck, I used a 9 x 13 baking dish, not the two round cake pans, and it baked up perfectly in the same amount of time. I would make it again!
I think this is terrific. I was low on butter so needed a rhubarb cake make w/oil. Moist and the topping is very crunchy and pretty. Forgot to stir the almonds into the batter but it was still great.
I love Rhubarb so I thought I gotta try this cake on Mothers Day based on the ratings. I was disappointed as I grew up with Rhubarb desserts and cake and hoped for a great cake. It put 4 cups of Rhubarb and replaced half the oil with applesauce. I should have added even more Rhubarb.
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 rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds.
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
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.
In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
Bake for 30 to 35 minutes, or until the cake tests done.
source:allrecipes.com
