Almond Rhubarb Coffee Cake1 1/2 c. packed brown sugar2/3 c. vegetable oil 1 egg 1 tsp. vanilla 2 1/2 c. flour 1 tsp. salt 1 tsp. baking soda 1 c. milk 1 1/2 c. finely chopped fresh or frozen rhubarb 1/2 c. sugar Topping: 1/3 c. sugar 1 Tbls. butter, melted 1/4 c. sliced almonds Beat brown sugar, oil, egg & vanilla until smooth. Combine flour salt baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in Rhubarb & almonds. Pour into 2 greased 9-inch round cake pans. For topping, combine sugar & butter; stir in almonds. Sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or test done.
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