Almond Rhubarb Coffee Cake

Monday, May 19, 2008 AnnMarie Brown 0 Comments

Here is the recipe:
  • 1 1/2 cups packed brown sugar
  • 1/3 cup canola oil**
  • 1/3 cup apple sauce**
  • 1 egg
  • 1 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup milk
  • 1 1/2 cups rhubarb, chopped
Topping:
  • 2/3 cup white sugar
  • 2 tablespoon butter, melted
  • 1 cup sliced almonds
**Original recipe called for 2/3 cup of vegetable oil but I opted for 1/3 cup apple sauce instead and 1/3 cup canola oil because that is what I had.

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans. (I used 2 glass square pans about 8 or 9 inches)
  2. In a large bowl, beat brown sugar, oil, apple sauce, 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. Pour into prepared pans.
  3. In a small bowl, combine white sugar and butter or margarine. Stir in almonds. Sprinkle topping over batter.
  4. Bake for 30 to 35 minutes, or until the cake tests done.