This cake is sweet and almondy with rhubarb delectability.
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.
Bake for 30 to 35 minutes, or until the cake tests done.
Per Serving: 197 calories; protein 2.6g; carbohydrates 27.6g; fat 8.6g; cholesterol 9.8mg; sodium 164.3mg.
Eating good breakfast to start the day had become a fabulous habit. It’s a best way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and gives me power to make on the morning. The sweetness is more vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and make keep you feeling full all day , and not want likely grab a snack out of the vending machine before break .
Making fruit a morning habit is simple . Simply put the sweetness in your refrigerator next to the sweet drink or on the table next to your cereal pan , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.