My friend Julie made this delicious moist coffee cake using rhubarb from her garden. Nothing says an Ontario summer is on its way like something made with fresh rhubarb.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1teaspoon baking soda
- 1 ½ cups packed brown sugar
- ⅔ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 ½ cups rhubarb, chopped
- ½ cup sliced almonds
Streusel Topping:
- ⅓ cup white sugar
- 1 tablespoon butter, melted
- ¼ cup sliced almonds
Methods:
Preheat the oven to 350 degrees F (175 degrees C).
Grease two 9-inch round cake pans.
Combine the flour, salt, and baking soda together in a medium bowl.
Beat the brown sugar, oil, egg, and vanilla with an electric mixer in a large bowl until smooth. Add the flour mixture and milk, alternately, and combine. Stir in the rhubarb and 1/2 cup almonds until incorporated. Pour the batter into the prepared pans.
To make the struesel, mix the white sugar and melted butter together with a fork in a small bowl, then stir in 1/4 cup almonds and sprinkle over the batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
Original recipe from www.allrecipes.com
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