Prep Time::15 mins
Cook Time::30 mins
Total Time::45 mins
Servings::20
Yield::2 9-inch round coffee cakes
Ingredients
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Cake Batter:
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon 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
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
Combine flour, salt, and baking soda together in a medium bowl.
Beat brown sugar, oil, egg, and vanilla with an electric mixer in a large bowl until smooth. Add flour mixture and milk, alternately, until combined. Stir in rhubarb and 1/2 cup almonds until incorporated. Pour into the prepared pans.
Mix white sugar and melted butter together with a fork in a small bowl; stir in 1/4 cup almonds, then sprinkle over batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.