This coffee cake or dessert includes brown sugar, butter and sour cream, flavored with almond extract. Diced rhubard is folded into the batter.
Ingredients:
Topping:
1/2 cup granulated sugar
2 Tablespoon butter, melted
1/2 cup chopped almonds
Cake:
1 1/2 cups packed brown sugar
1/2 cup butter
1 egg
1/2 teaspoon almond extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups diced fresh rhubarb
Method
Preheat oven to 350 degrees; grease a 9x13-inch pan. In a small bowl mix sugar, nuts, and 2 Tablespoons melted butter together until crumbly, set aside. In a medium bowl, cream brown sugar, butter, egg and extract. Whisk flour, baking soda and salt together and add to creamed mixture alternately with sour cream; fold in rhubarb. Spread mixture into prepared pan and sprinkle with topping. Bake at 350 for 45 to 50 minutes, until done. Cool in pan and cut into squares. Makes 8-10 servings.
Notes: Rhubarb and almonds are a perfect combo in this tasty snack cake. I love it for breakfast with coffee, or for an afternoon snack. It's also a yummy dessert topped with a dollop of whipped cream mixed with a few drops of almond extract.
Number of servings: 10-12
Submitted By: tyxe
