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Rhubarb Almond Coffee Cake
Thank you to Suzanne Gosselin for this recipe!
Cake: 1 1/2 cups packed brown sugar 2/3 cup oil 1 egg 1 tsp vanilla 2 1/2 cups flour 1 cup milk 1 tsp salt 1 tsp baking soda 1 1/2 cups finely chopped fresh rhubarb. (About 1 lb) 1/2 cup sliced almonds
Topping: 1/2 cup granulated sugar 1 tbsp butter or margarine 1/4 cup sliced almonds
Heat oven to 350 degrees. Grease and flour 2 round 9 inch pans or 8x8 square pans.
Mix brown sugar, oil, egg and vanilla. Stir in flour, sofa, salt and milk; beat until smooth. Stir in rhubarb and almonds. Pour into pans.
Mix granulated sugar, margarine and almonds; sprinkle evenly over batter in pans. Bake for about 40 to 45 minutes. Serve warm with a scoop of ice-cream.