ALMOND RHUBARB COFFEECAKE

I had never had Rhubarb before (yes..where had I been!). Our wonderful friend, whom we often refer to as “The Master Garderner”, Sandy Hjemvick, gave us these wonderful Rhubarb recipes. Not only she provided us with the recipes, she also gave us her home-grown Rhubarbs. What can be better than that!
Two of the recipes I’ve tried was Almond Rhubarb Coffeecake and Rhubarb Cobbler. Shame on me that I forgot to take photo of the Rhubarb Cobbler. I don’t know if it was because I just dig in the cobbler without thinking much or what. But alas, I did take photo of Almond Rhubarb Coffeecake 🙂 It is yummy. We love your Rhubarb recipes Sandy 🙂

ALMOND RHUBARB COFFEECAKE

2 1/4 cup Bisquick
1 cup packed brown sugar
1 egg
1 cup milk
1 tsp vanilla
1 1/4 cups finely chopped rhubarb
3/4 cup slice almonds, divided
1/2 cup granulated sugar
1 Tbsp firm butter or margarine

COOKING METHOD:

1. Preheat oven at 350 F degrees

2. Grease and flour an 8-inch square and a 9 inch-square baking pans OR a 1×15 jelly roll pan

3. Mix baking mix, brown sugar, egg, milk and vanilla. Beat vigorously for 30 seconds. Stir in rhubarb and 1/2 cup of the almonds. Spread batter in pan – it will be shallow

4. Using pastry cutter, mix the granulated sugar, butter and remaining 1/4 cup almonds

5. Sprinkled butter mixture, evenly over batter in pan

6. Bake 25-30 minutes, or wooden pick inserted in the center comes out clean