Almond-Rhubarb coffee cakes 

1 1/2 cups packed brown sugar

2/3 cup vegetable oil

1 egg

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cup finely hcopped fresh rhubarb (about 1 pound)

1/2 cup sliced almond

1/2 cup granulated shugar

1 tablespoon butter or margarine

1/4 cup sliced almond

Heat oven to 350°. Grease and flour 2 round layer pans, 9x1 1.2 inches, or 2 baking pans, 8x8x2 or 9x9x2 inches. Mix brown shugar, oil, egg and vanilla. Stir in flour, milk, salt and baking soda; beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into pans.

Mix granulated hsugar, butter and  1/4 cup almonds; sprinkle evenly over batter in pans. Bake 9-inch layers 40 minutes, 80inch  layers 45  minutes. Serve warm.


*If using self-rising flour, omit salt and baking soda. 

Stir the rhubarb and 1/2 cup sliced almonds into batter.


Sprinkle batter in pans with the sugar-almond mixture.

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