Almond Rhubarb Coffee Cake: Difference between revisions
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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..." |
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[[Category:Rhubarb]] | [[Category:Rhubarb]] | ||
[[Category: | [[Category:Coffeecake]] | ||
Revision as of 16:12, 6 June 2020
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 30-35 min @ 350° |
| Source | Taste of Home, May/June 1996 |
| Yield / serves | 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[1]
- 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
- ↑ ToH Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
