After my unexpected gift of bags o’ rhubarb this past weekend, I turned to the web for some way to use it all that didn’t include the standard Strawberry Rhubarb Pie. Allrecipes.com came through with this recipe, which makes two moist and tasty 9 inch coffee cakes (we’re having one this this week, the other will get wrapped up and stored in the freezer for Rich’s mom’s visit later this month).
If you’re like me and never cooked with rhubarb, it was really pretty easy to wrangle – kind of like red celery with ends that tend to ooze a bit.
INGREDIENTS
Cake:
•1-1/2 cups packed brown sugar
•2/3 cup vegetable oil
•1 egg
•1 tsp vanilla extract
•2-1/2 cups all-purpose flour
•1 tsp salt
•1 tsp baking soda
•1 cup milk
•1-1/2 cups rhubarb, chopped (I went a bit heavy on the rhubarb – approximately 2 cups)
•1/2 cup sliced almonds
Topping:
•1/3 cup white sugar
•1 tbsp butter, melted
•1/4 cup sliced almonds
Preheat oven to 350º. 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.