Rhubarb

What a good garden helper I have! She helped me cut it, carry it, wash it, and last but not least cook it. And she was stinkin cute the whole time. We made this awesome coffee cake. I pretty much followed the recipe below except instead of using sliced almonds I ground some up in my coffee grinder to a flour like consistency and mixed it with oats, sugar, and butter for the crumbly top. Next time I would also add another 1/2 cup rhubarb to the mix or forget the crumble top and serve it with rhubarb sauce.

Ingredients

• 1 1/2 cups packed brown sugar
• 2/3 cup vegetable oil
• 1 egg
• 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 rhubarb, chopped
• 1/2 cup sliced almonds
• 1/3 cup white sugar
• 1 tablespoon butter, melted
• 1/4 cup sliced almonds

Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.

In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.

In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.