Makeover Almond Rhubarb Coffee Cake Recipe
Makeover Almond Rhubarb Coffee Cake Recipe photo by Taste of Home

Makeover Almond Rhubarb Coffee Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:14 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 14 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Makeover Almond Rhubarb Coffee Cake in Light & Tasty April/May 2003, p53

Nutritional Facts

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.

Reviews for Makeover Almond Rhubarb Coffee Cake

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
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MY REVIEW
Reviewed Jun. 13, 2011

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

MY REVIEW
Reviewed Feb. 4, 2010

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!!

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