Whole Wheat Rhubarb Coffee Cake

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

  • 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
  • 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.
  • 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.
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