Almond Rhubarb Coffee Cake

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
• 1/2 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.