Rhubarb Coffee Cake

We were blessed with an abundance of rhubarb this year.  In the search for recipes to use it up I was asked to share one of my favourites, so here it is.  (Pictures to follow)

Rhubarb Coffee Cake

350 F for 1 hour          Grease and flour a 9×6 pan (This recipe doubles well, if doubling use 9×12 pan)

  • 1/2 cup Sour Cream
  • 1 egg
  • 1/4 cup vegetable oil     Blend first three ingredients and set aside.
  • 1 1/3 cups flour
  • 1 cup diced rhubarb
  • 2/3 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt          Toss next five ingredients together well.  Add to sour cream mixture.  Pour into greased floured pan.
  • 1/2 cup brown sugar
  • 1/4 cup sliced almonds (may substitute with personal favourite sliced nut)
  • 1/2 teaspoon cinamon
  • 2 teaspoons butter      Melt butter in small sauce pan, add sugar, nuts and cinamon.  Drizzle over the top of cake batter.

Bake at 350 degrees F for 1 hour.

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