This cake is sweet and almondy with rhubarb delectability.

Neris
Advertisement

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.

    Advertisement
  • 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

196.6 calories; 2.6 g protein; 27.6 g carbohydrates; 9.8 mg cholesterol; 164.3 mg sodium. Full Nutrition

Reviews (154)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/04/2003
I work at a B & B. I decided to make this coffee cake because I was craving rhubarb. Well am I ever thankful this made two cakes! I served only 4 guests but they each had two pieces! Unheard of at least as far as sweets usually go. This was DELICIOUS and then some. Thank you for such a wonderful and easy recipe. I will definately be making this in the future. Of course I may also be tempted to try it with raspberries or strawberries... Read More
(129)

Most helpful critical review

Rating: 3 stars
08/15/2005
Made exactly as written - easy enough but average coffee cake recipe. Will not make again. Read More
(9)
187 Ratings
  • 5 star values: 135
  • 4 star values: 36
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
06/04/2003
I work at a B & B. I decided to make this coffee cake because I was craving rhubarb. Well am I ever thankful this made two cakes! I served only 4 guests but they each had two pieces! Unheard of at least as far as sweets usually go. This was DELICIOUS and then some. Thank you for such a wonderful and easy recipe. I will definately be making this in the future. Of course I may also be tempted to try it with raspberries or strawberries... Read More
(129)
Rating: 5 stars
08/05/2005
We really enjoyed this cake. I used just 2 T oil and 5/8 c applesauce to reduce the fat and calorie count. I also replaced the vanilla with almond extract and added a few extra drops to the topping. I also baked in a sheet cake pan instead of rounds. No adjustment was needed on bake time. Read More
(95)
Rating: 5 stars
05/23/2006
Like others I found this an easy cake to make and irresistible when cooked. I did change the almonds for walnuts as I love them also added 3 cups of rhubarb and an extra teaspoon of baking soda. Again like a lot of others I didnt put the nuts into the mix but only ontop and added extra. I also poured the mix into a 11 inch cake tin lined with greaseproof and baked for 45 mins it was perfect. Will use this time and again. Read More
(84)
Advertisement
Rating: 4 stars
04/30/2005
This is a good basic coffeecake. I made a couple of changes: I used 2 1/2 cups of rhubarb and that seemed a good amt, I substituted unsweetened applesauce for half of the oil (worked great!), I left the almonds out of the batter and felt the almonds in the topping were enough, I used almond extract instead of vanilla (ok-but I'll use vanilla next time.). My biggest piece of advie on this recipes and any other rhubarb recipe is to NOT bake it in a shiney aluminum baking pan. The rhubarb reacts to the metal and while it doesn't affect the cake, it does damage the pan with spots where ever the rhubarb touches the pan. This was a yummy way to use up rhubarb! Read More
(66)
Rating: 5 stars
10/21/2005
This was really good. I made a batch and a half and used one 9-in pan and one 11-inch deep dish pan. The bigger one took about an hour in the oven and came out perfect. The almonds were the best part...they tasted like pralines with all the butter and sugar baked on them. I added cinnamon to the batter and the topping. I wasn't sure if it was a typo or deliberate but rhubarb coffee cake with no cinnamon??? I don't think so.:) Read More
(37)
Rating: 4 stars
08/02/2005
This is a good recipe for using all the rhubarb I have this year. I thought it just needed some tweaking. The adjustments I made are: use 1/2 tsp vanilla and 1/2 tsp almond, replace 1/2 the flour with whole wheat (you hardly notice), didn't put the almonds in the batter, 2 1/2 c rhubarb (my husband and I both agree that it still needed more), replace 1/2 the oil with applesauce (I think it wound up moister that way), and used egg powder & powdered milk (both reconstituted) in place of the egg and milk. Can you tell I'm trying to use my food storage too? :) I think it turned out great, but my husband wanted walnuts instead. Read More
(36)
Advertisement
Rating: 5 stars
01/25/2004
easy to make; if you want a definitive rhubarb tartness you may want to add more Read More
(31)
Rating: 4 stars
08/07/2005
Very tasty. Be sure to brown the slivered almonds in the oven before using them. I microwaved the rhubarb to soften it and then squeezed out the water before adding it to the recipe. Read More
(27)
Rating: 5 stars
05/31/2006
This is a very beautiful cake! I increased the rhubarb and topping as others have suggested. I took one cake into work and saved the other for home! Read More
(26)
Rating: 3 stars
08/15/2005
Made exactly as written - easy enough but average coffee cake recipe. Will not make again. Read More
(9)