Ingredients Jump to Instructions ↓

  1. 1-1/2 cups packed brown sugar

  2. 2/3 cup canola oil

  3. 1 egg

  4. 1 teaspoon vanilla extract

  5. 2-1/2 cups all-purpose flour

  6. 1 teaspoon salt

  7. 1 teaspoon baking soda

  8. 1 cup milk

  9. 1-1/2 cups finely chopped fresh or frozen rhubarb

  10. 1/2 cup sliced almonds TOPPING:

  11. 1/3 cup sugar

  12. 1 tablespoon butter, melted

  13. 1/4 cup sliced almonds

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat the brown sugar, oil, egg and vanilla until smooth. Combine the flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and almonds. Pour into two greased 9-in. round baking pans. For topping, in a small bowl, combine sugar and butter; stir in almonds. Sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks. Yield: 12-14 servings.


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