Rhubarb Almond Coffee Cake

• 1 egg
• 1-1/2 cups packed brown sugar
• 2/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup milk
• 1-1/2 cups sliced fresh or frozen rhubarb
• 3/4 cup sliced almonds, divided
• 1/3 cup sugar
• 1 tablespoon butter, melted

1. In a bowl, beat the egg, brown sugar, oil and vanilla until smooth. combine the flour, salt and baking soda; add to sugar mixture alternately with milk. Fold in the rhubarb and 1/2 cup almonds. Pour into two greased 9-in. round baking pans.
2. In a small bowl, combine sugar and butter; stir in the remaining almonds. Sprinkle over batter. Bake at 350u0b0 for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks.

egg, brown sugar, vegetable oil, vanilla, flour, salt, baking soda, milk, frozen rhubarb, almonds, sugar, butter

Taken from www.tasteofhome.com/recipes/rhubarb-almond-coffee-cake/ (may not work)