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.