Whole Wheat Rhubarb Coffee Cake

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

(0)
0 reviews.
Save and Share
  • prep time 25 min
  • total time 1 hr 10 min
  • ingredients 14
  • servings 9
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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

toggle

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
330mg
330%;
% Daily Value*:
Exchanges:
1 1/2 Starch; 1 1/2 Fruit; 3 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.