Rating: 4.5 stars 4.6
198 Ratings
  • 5 star values: 144
  • 4 star values: 37
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 1

This cake is sweet and almondy with rhubarb delectability.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
24
Yield:
2 9-inch round cakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking 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.

Nutrition Facts

197 calories; protein 2.6g; carbohydrates 27.6g; fat 8.6g; cholesterol 9.8mg; sodium 164.3mg. Full Nutrition
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