{ Almond Rhubarb Coffee Cake }

  Yay!! My rhubarb is finally ready to use again.... I love rhubarb & I always wait anxiously every spring until it is ready.

  I almost always use the same recipe just because we like it so much, but decided to branch out this time & try something new...so glad that I did! This turned out really yummy! =) 

Almond Rhubarb Coffee Cake

1 1/2 cups packed brown sugar

2/3 cup canola oil

1 egg

1 tsp vanilla extract

2 1/2 cups flour

1 tsp salt

1 tsp baking soda

1 cup milk

1 1/2 cups finely chopped rhubarb

1/2 cup sliced almonds

Topping:

1/3 cup brown sugar

1 tbls butter, melted

1/4 cup sliced almonds

In a large bowl 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 two greased 9" round baking pans. For the topping combine brown sugar, butter & almonds. Sprinkle over batter. Bake @ 350 * for 30-35 minutes or until toothpick inserted in center comes out clean.

  I just made half of the recipe & baked it in a square dish; also made a almond flavored glaze & drizzled it over top after it had cooled awhile. Will definitely be making this again!

                        ~Sheila