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Rhubarb Coffee Cake

1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 tsp. vanilla
2 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup milk
1 1/2 cups finely chopped fresh or frozen rhubarb
1/2 cup sliced almonds

Topping:
1/3 cup brown sugar
2 Tbsp butter, melted
1/4 cup sliced almonds

Preheat oven to 350 degrees F. Beat brown sugar, oil, egg and vanilla until smooth. Combine flour salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in Rhubarb and almonds. Pour into 2 greased 9-inch round cake pans. In small bowl combine topping ingredients. Sprinkle half of topping over each cake. Bake for 30-35 minutes or until cake tester comes out clean.

Makes 2 9-inch coffee cakes.

 

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