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Print this recipe   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. Add your favorite cake recipe to our collection   © 2001-2008 BakingBits.com All rights reserved.   TidBits From Helen's Kitchen A splash of citrus and a handful of dates make this Orange Bread as moist as can be. Perfect Pastry For breakfast, brunch or a special dessert, these delightful pastries are sure to be a hit. Chocolate Puff Treats Danish Kringle Strawberry Shortcake Elephant Ears Chocolate Eclairs Cinnamon Walnut   Scones Baker's Best Get mashing and make some Avocado Bread, then see if your guests can guess the secret ingredient.