- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 156.5
- Total Fat: 3.7 g
- Cholesterol: 11.3 mg
- Sodium: 113.9 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 2.1 g
- Protein: 2.8 g
Rhubarb Streusel Coffee CakeSubmitted by: AIMEEDEV
3/4 c. white sugar
3 tbls cornstarch
3 c. diced fresh rhubarb (or frozen with liquid drained off)
3/4 c skim milk
1 tbls lemon juice
2 1/4 c. wheat flour
3/4 c white sugar
3/4 c. light margarine
1/2 tsp baking soda
1/2 tsp baking powder
1 egg, beaten
Filing: In a medium saucepan combine sugar and cornstarch. Stir in rhubarb. Cook and stir over medium heat, until mixture comes to a boil and thickens. Remove from heat and cool.
Cake: Combine milk and lemon juice, set aside.
Combine flour and sugar. Cut in margarine until mixture is crumbly. Remove 1/2 c. of this mixture and set it aside to use for topping.
To the remaining flour mixture add baking powder and baking soda.
Combine egg with milk mixture. Add to the dry ingredients and stir or process until just moistened.
Spread 2/3 of the batter over the bottom and part way up the sides of the pan. Spoon the rhubarb filling over this. Drop the remaing batter by spoonfuls over the filling. Sprinkle with the reserved crumb mixture.
Bake at 350 degrees for 50 minutes or until golden brown.
Number of Servings: 20
Recipe submitted by SparkPeople user AIMEEDEV.