Made Over Rhubarb Coffee Cake Recipe

Name: Made Over Rhubarb Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1/4 cup butter, softened; 1/4 cup pear baby food (I've also used prune baby food); 3/4 cup sugar; 3/4 cup Splenda granular; 4 egg whites; 1 cup low-fat vanilla yogurt (plain yogurt also works); 1 teaspoon vanilla; 1 cup flour; 3/4 cup wheat flour; 1 teaspoon baking soda; 2 cups rhubarb, finely chopped; Topping; 1/2 cup brown sugar; 1 tablespoon flour; 1 teaspoon cinnamon; 1 tablespoon butter

Servings: persons

Cake
1/4 cup butter, softened
1/4 cup pear baby food (I've also used prune baby food)
3/4 cup sugar
3/4 cup Splenda granular
4 egg whites
1 cup low-fat vanilla yogurt (plain yogurt also works)
1 teaspoon vanilla
1 cup flour
3/4 cup wheat flour
1 teaspoon baking soda
2 cups rhubarb, finely chopped
Topping
1/2 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon butter

1
Preheat oven to 350 degrees and grease 13x9 baking pan.
2
Cream butter, baby food and sugars together.
3
Beat in egg whites one at a time.
4
Stir in yogurt and vanilla.
5
Mix flours and baking soda together and fold into batter. (If batter seems too thin, add more wheat flour a little at a time).
6
Stir in rhubarb.
7
Turn into prepared pan.
8
Topping: Mix brown sugar, flour and cinnamon. The cut in butter. Sprinkle over top of prepared batter.
9
Bake 30-40 minutes until golden brown on the edges.

904

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cake, 1/4 cup butter, softened, 1/4 cup pear baby food (I've also used prune baby food), 3/4 cup sugar, and more.

Yes, Made Over Rhubarb Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Made Over Rhubarb Coffee Cake

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