Whole Wheat Rhubarb Coffee Cake

(1)
  1 reviews
  • 25 min prep time
  • 1 hr 10 min total time
  • 14 ingredients
  • 9 servings

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

Directions

  1. 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. 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. 3 Bake at 350°F. for 25 to 35 minutes or until cake springs back when touched lightly in center.
  4. 4 In small bowl, combine all glaze ingredients; beat until smooth. Spread glaze evenly over top of hot cake. Cool 10 minutes. Serve warm.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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