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Makeover Almond Rhubarb Coffee Cake Recipe

Makeover Almond Rhubarb Coffee Cake Recipe photo by Taste of Home

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Each piece of this makeover cake has less than half the fat and just a third of the saturated fat of the original. Plus, the calories have been cut by a quarter. But the flavor is still terrific.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Healthy

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Makeover Almond Rhubarb Coffee Cake Recipe

Prep: 15 min. Bake: 25 min.

Yield: 14 Servings

15 25 40

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 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, melted

Directions

In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, egg white, buttermilk, oil and extracts. 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.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Analysis: One serving (1 piece) equals 264 calories, 7 g fat (1 g saturated fat), 17 mg cholesterol, 295 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 3 starch, 1 fat.

Originally published as Makeover Almond Rhubarb Coffee Cake in Light & Tasty April/May 2003, p53

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Makeover Almond Rhubarb Coffee Cake

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Reviewed on Jun. 13, 2011 by STollefson

This is one of my favorite way to use my garden rhubarb. I always get compliments, especially from those who appreciate low-fat items.

Reviewed on Feb. 04, 2010 by shonrock

Why is healthy always leave out the fat and not the sugar---for those of us who are diabetic this cake does NOT need this much sugar---actually the light version has one more gram of carbohydrates then the regular. This is no help!!