One Hundred Dollars a Month

Rhubarb season has arrived here in Maine and I am so excited to have my own giant rhubarb plant {soon to be patch} growing in the backyard. I have a boatload of rhubarb recipes I want to try this summer {last week I made a rhubarb and cherry cobbler} and yesterday I whipped up this rhubarb almond coffee cake. It turned out so good, I just had to share.

This coffee cake was the perfect treat to enjoy with my cup of tea this morning as I watched the little birdies in the garden and puttered around the yard. This recipe makes not one, but 2 coffee cakes so you can enjoy one now, and freeze or give away the second one to a friend or neighbor.

So if you’ve got a bunch of rhubarb and are looking for a new recipe to try, give this one a go. It’s a super easy to make and we both loved it!

Happy baking,

~Mavis

Ingredients for Coffee Cake

1 1/2 cups brown sugar
2/3 cup canola oil
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup milk {I used 2%}
1 ½ cups rhubarb, chopped
½ cup almonds, finely chopped

Ingredients for Topping

⅓ cup white sugar
1 tablespoon butter, melted
¼ cup almonds, finely chopped

Directions

Preheat oven to 350 degrees. Butter two 9 inch round pans and set aside.

In a large bowl mix together the brown sugar, oil, egg, and vanilla together until nice and smooth. In a small bowl mix the flour, baking soda and salt together and then add to flour mixture to the brown sugar mixture alternately with the milk. Beat until smooth. The batter will be thick! Stir in the rhubarb and almonds and then pour into buttered pans.

In a small microwavable bowl, melt the butter. Add the sugar and almonds to the melted butter and stir together with a fork until you have a nice crumbly texture.  Sprinkle evenly over the top.  Bake for 30 minutes or until a toothpick inserted in the center of the coffee cake comes out clean. Let coffee cake cool for 5-10 minutes before slicing.