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Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 264
  • Fat:
  • 7 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 17 mg
  • Sodium:
  • 295 mg
  • Carbohydrate:
  • 47 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g
  • Diabetic Exch:
  • 3 starch, 1 fat.

Makeover Almond Rhubarb Coffee Cake

SERVINGS

 14

CATEGORY

 Lower Fat

METHOD

 Baked

PREP

 15 min.

COOK

 25 min.

TOTAL

 40 min.

INGREDIENTS

  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 egg
  • 1 egg white
  • 3/4 cup 1% buttermilk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-1/2 cups sliced fresh or frozen rhubarb
  • 1/2 cup sliced almonds, toasted, divided
  • 1/3 cup sugar
  • 2 teaspoons butter or stick margarine, melted

DIRECTIONS

In a large bowl, combine the flour, brown sugar, baking soda and salt. In a mixing bowl, beat the egg, egg white, buttermilk, oil and extract. Stir into dry ingredients just until moistened. Fold in rhubarb and 1/4 cup almonds. Pour into two 9-in. round baking pans coated with cooking spray.
    In a small bowl, combine sugar and butter; stir in the remaining almonds. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks. Yield: 14 servings.

Printed from tasteofhome.com May 16, 2008

Copyright Reiman Media Group, Inc © 2008