Allrecipes – April-May 2019

ALLRECIPES.COM 26 APRIL/MAY 2019

 
 
 
  135 REVIEWS

1 ½ cups packed brown sugar

⅔ cup vegetable oil

1 egg

1 tsp. vanilla extract or

¼ tsp. almond extract

2 ½ cups flour

1 tsp. salt

1 tsp. baking soda

1 cup milk

1 ½ cups sliced fresh or

frozen rhubarb, thawed

¾ cup sliced almonds,

toasted (optional)

⅓ cup white sugar

1 Tbsp. butter, melted

1. Preheat oven to 350°F. Grease
   two 9-inch round cake pans.


2. Beat together brown sugar, oil,
   egg, and vanilla in a large bowl
   with an electric mixer on medium
   until smooth. In another bowl,
   stir together flour, salt, and baking
   soda; add to sugar mixture,
   alternating with milk, beating
   until smooth after each addition.
   Stir in rhubarb and ½ cup almonds
   (if using). Pour into prepared

“The almonds

were the best part.

They tasted like

pralines with the

butter and sugar

baked on top.

I added cinnamon

to the batter and

the topping.”

• PATTY CROCKER

ALMOND RHUBARB COFFEE CAKE

HANDS-ON 25 MIN TOTAL 2 HR, 50 MIN SERVES 16 SUBMITTED BY NERIS

pans, spreading evenly.

3. Stir together white
   sugar and butter in a
   small bowl. Stir in remaining
   ¼ cup almonds (if using).
   Sprinkle over batter.


4. Bake until a toothpick inserted
   in center comes out clean, 25 to
   30 minutes. Let cool in pans on
   a wire rack.
   armagazine.com/almond-rhubarb-
   coffee-cake
   PER SLICE: 177 CAL; 9G FAT (1G SAT); 3G PRO;
   23G CARB; 1G FIBER; 164MG SODIUM; 12G SUGARS

“I used applesauce

rather than oil,

and it was super

moist. I stacked

the two cakes and

drizzled them with

a simple powdered

sugar glaze for a

nice presentation.”

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