Makeover Almond Rhubarb Coffee Cake Recipe

4 2 2
Makeover Almond Rhubarb Coffee Cake Recipe
Makeover Almond Rhubarb Coffee Cake Recipe photo by Taste of Home
Publisher Photo

Makeover Almond Rhubarb Coffee Cake Recipe

Read Reviews
4 2 2
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 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.
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

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

  • 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
  1. 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.
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMakeover Almond Rhubarb Coffee Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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."

MY REVIEW
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