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

Makeover Almond Rhubarb Coffee Cake Recipe

Read Reviews
4 2 2
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


  • 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

1 piece: 264 calories, 7g fat (1g saturated fat), 17mg cholesterol, 295mg sodium, 47g carbohydrate (0 sugars, 1g fiber), 4g protein.


  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

Reviews for Makeover Almond Rhubarb Coffee Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
STollefson User ID: 3333254 54706
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."

shonrock User ID: 2064599 87354
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!!"

Loading Image