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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
  • 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

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

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Reviews

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Average Rating:
  • STollefson
    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
    Feb 4, 2010

    No comment left