Since we bought our home 5 years ago, we noticed we had a small patch of rhubarb growing in our front yard. Every June, we get to enjoy a few tasty treats made with rhubarb. Most of our dishes include strawberries to create some form of pie or spread.
Sunday was Father's Day and our traditional brunch always includes a coffee cake. After deciding not to repeat our favorites, Jeff found this coffee cake recipe, Almond Rhubarb Coffee Cake, at Allrecipes.com. Not only was this any easy recipe to put together, it made two 9 inch cakes. Perfect for sharing one and keeping the other. The cake was sweet with a bit of tartness from the rhubarb. The cake topping of sugar and almonds gave it a crunchiness in every bite.
With 15 people for breakfast, we proceeded to eat through one complete cake and half of the second. We did get to enjoy a few slices for breakfast this week which made us wish there was more rhubarb left in the yard.
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
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 rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
- In a large bowl, beat brown sugar, oil, 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 and 1/2 cup almonds. Pour into prepared pans.
- In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
- Bake for 30 to 35 minutes, or until the cake tests done.