Almond-Rhubarb Coffee Cake

1 1/2 c. packed brown sugar
2/3 c. vegetable oil
1 egg
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 c. milk
1 1/2 c. finely chopped rhubarb
1/2 c. sliced almonds

Topping:
1/3 c. sugar
1/4 c. sliced almonds
1 Tbsp. butter or margarine, melted

In mixing bowl beat sugar, oil, egg and vanilla until smooth. Combine flour, salt and soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and almonds. Pour into two greased 9-inch round pans. For topping, combine sugar and butter; stir in almonds. Sprinkle over batter. Bake at 350° for 30-35 minutes or until wooden pick inserted near center comes out clean.

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