Table of Contents
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.
It’s really easy to make and goes great with a cup of tea or coffee. Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside. Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside. Preheat the oven to 350 degrees F (175 degrees C).
Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside. Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside. Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and set aside.
Directions. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking dish. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly.
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