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Makeover Almond Rhubarb Coffee Cake

 Makeover Almond Rhubarb Coffee Cake
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
14 ServingsPrep: 15 min. Bake: 25 min.


  • 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 McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure 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


  • 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

2 of 2

Makeover Almond Rhubarb Coffee Cake (continued)

Directions (continued)

  • until a toothpick comes out clean. Cool on wire racks. Yield: 14
  • servings.
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.