Almond Rhubarb Coffee Cake - Revision history

Dhanson: /* Notes */

2022-05-08T22:09:37Z

Notes

← Older revision		Revision as of 22:09, 8 May 2022
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	[[Category:Rhubarb]]		[[Category:Rhubarb]]
	[[Category:~~Coffeecake~~]]		[[Category:Coffee Cake]]

Dhanson: /* Preparation */

2020-06-06T16:13:14Z

Preparation

← Older revision		Revision as of 16:13, 6 June 2020
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	=== Preparation ===		=== Preparation ===
			In a large bowl, beat the brown sugar, oil, egg and vanilla until smooth. Combine the flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and almonds. Pour into two greased 9-in. round baking pans.

	In a large bowl, beat the brown sugar, oil, egg and vanilla until smooth. Combine the flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and almonds. Pour into two greased 9-in. round baking pans.		For topping, in a small bowl, combine sugar and butter; stir in almonds. Sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.
	For topping, in a small bowl, combine sugar and butter; stir in almonds. Sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.

	=== Notes ===		=== Notes ===

Dhanson: /* Notes */

2020-06-06T16:12:55Z

Notes

← Older revision		Revision as of 16:12, 6 June 2020
Line 33:		Line 33:

	[[Category:Rhubarb]]		[[Category:Rhubarb]]
	[[Category:~~Coffee Cake~~]]		[[Category:Coffeecake]]

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=30-35 min @ 350° |Source=[https://www.tasteofhome.com/recipes/almond-rhubarb-coffee-cake/ Taste of Home], May/June 1996 |Yield=16-2..."

2020-06-06T16:12:26Z

Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=30-35 min @ 350° |Source=[https://www.tasteofhome.com/recipes/almond-rhubarb-coffee-cake/ Taste of Home], May/June 1996 |Yield=16-2..."

New page

{{RecipeSummary
|PrepTime=20 min
|CookTime=30-35 min @ 350°
|Source=[https://www.tasteofhome.com/recipes/almond-rhubarb-coffee-cake/ Taste of Home], May/June 1996
|Yield=16-24 servings
|Rating={{Very Good}}
}}
=== Ingredients ===
* 1-1/2 cups packed brown sugar
* 2/3 cup canola 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 finely chopped fresh or frozen rhubarb<ref>ToH Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.</ref>
* 1/2 cup sliced almonds

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

=== Preparation ===

In a large bowl, beat the brown sugar, oil, egg and vanilla until smooth. Combine the flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and almonds. Pour into two greased 9-in. round baking pans.
For topping, in a small bowl, combine sugar and butter; stir in almonds. Sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.

=== Notes ===
<references />

[[Category:Rhubarb]]
[[Category:Coffee Cake]]