L.R. Rhubarb coffe cake
- Number of Servings: 12
Ingredients
160g (1-1/3 cup) whole wheat flour200g (1 cup) sugar2 tsp. baking soda1 tsp. salt1/2 tsp. cloves2 tsp. cinnamon1/2 tsp. allspice1/2 tsp. nutmeg4 eggs, lightly beaten2 T. oil1 cup buttermilk4 cups diced rhubarb (fresh or frozen)TOPPING:94g (1/2 cup) sucanat or brown sugar50g (3/4 cup) unsweetened coconut30g (1/4 cup) chopped walnuts
Preheat oven to 350. Spray 9"x13" baking pan with non-stick spray.
In a large bowl, combine dry ingredients. In another bowl, combine eggs, oil, and buttermilk. In a small bowl, combine Topping ingredients. Stir the wet ingredients into the dry just until moistened. Stir in rhubarb. Pour into prepared pan, smoothing top. Sprinkle on Topping. Bake for 40-50 minutes or until done. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
In a large bowl, combine dry ingredients. In another bowl, combine eggs, oil, and buttermilk. In a small bowl, combine Topping ingredients. Stir the wet ingredients into the dry just until moistened. Stir in rhubarb. Pour into prepared pan, smoothing top. Sprinkle on Topping. Bake for 40-50 minutes or until done. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
Nutritional Info Amount Per Serving
- Calories: 248.2
- Total Fat: 8.9 g
- Cholesterol: 70.8 mg
- Sodium: 432.6 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 3.2 g
- Protein: 5.8 g
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