Whole Wheat Rhubarb Coffee Cake

Enjoy this baked coffee cake folded in rhubarb - perfect for a coffee break.

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Servings 9

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ingredients 14
Prep Time 25 min
Total Time 1 hr 10 min

Ingredients

Coffee Cake

1/2: cup firmly packed brown sugar

1/4: cup refrigerated or frozen fat-free egg product, thawed, or 1 egg

1/4: cup oil

2/3: cup skim milk

1: cup whole wheat flour

3/4: cup all-purpose flour

3: teaspoons baking powder

1/2: teaspoon baking soda

1/4: teaspoon salt

2: cups fresh or frozen sliced rhubarb

Glaze

1: tablespoon margarine or butter, softened

1: cup powdered sugar

1: tablespoon skim milk

1/2: teaspoon vanilla

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Directions

1 Heat oven to 350°F. Spray 9-inch square pan with nonstick cooking spray. In medium bowl, combine brown sugar and egg product; beat until light. Slowly add oil, beating until well blended. Stir in 2/3 cup milk.
2 Add whole wheat flour, all-purpose flour, baking powder, baking soda and salt; stir just until dry ingredients are moistened. Fold in rhubarb. Spoon and spread batter evenly in sprayed pan.
3 Bake at 350°F. for 25 to 35 minutes or until cake springs back when touched lightly in center.
4 In small bowl, combine all glaze ingredients; beat until smooth. Spread glaze evenly over top of hot cake. Cool 10 minutes. Serve warm.

EXPERT TIPS

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Expert Tips

Sprinkle the glaze with minced toasted walnuts, roasted sunflower seeds or sliced toasted almonds.

Substitute frozen rhubarb for fresh; bake at 350°F. for 35 to 45 minutes.

This cake will also taste good made with raspberries instead of rhubarb.

Serve the cake with vanilla frozen yogurt and coffee or tea following a spring meal of grilled or broiled salmon, new potatoes, steamed fresh peas and baby lettuces tossed with balsamic vinaigrette.