Almond Rhubarb Coffee Cake

This tender coffee cake, made with fresh or frozen rhubarb, is topped with an almond streusel. Need to feed a crowd? It makes two 9-inch cakes.

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Preheat oven to 350 degrees F (175 degrees C).Grease two 9 inch round pans.

In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt andbaking soda; add to sugar mixture alternately with milk.Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.

In a small bowl, combine white sugar and butter or margarine.Stir in 1/4 cup almonds.Sprinkle topping over batter.

Bake for 30 to 35 minutes, or until the cake tests done.

Almond Rhubarb Coffee Cake

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