Rhubarb Coffeecake

• 1/2 cups White Sugar
• 1/4 cups Sliced Almonds
• 1 Tablespoon Butter Or Margarine
• 1-1/2 cup Packed Brown Sugar
• 2/3 cups Vegetable Oil
• 1 whole Egg
• 1 teaspoon Vanilla
• 2-1/2 cups Flour
• 1 cup Milk
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1-1/2 cup Rhubarb, Finely Chopped
• 1/2 cups Sliced Almonds

1. For the topping, mix together the first 3 ingredients (1/2 cup white sugar, 1 Tbl butter, 1/4 cup sliced almonds). Set aside.
2. Preheat oven to 350 degrees F. Grease and flour 2 layer pans. Mix brown sugar, oil, egg, and vanilla. Stir in flour, milk, salt, and baking soda. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into pans. Sprinkle topping over batter. Bake 9" layers for 40 minutes; 8" layers for 45 minutes.
3. This can also be made in 11 x 7" or 13 x 9" pan and cooked for about 30-40 minutes. Check with a toothpick inserted in the center for doneness.

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

Taken from tastykitchen.com/recipes/breakfastbrunch/rhubarb-coffeecake/ (may not work)