Rhubarb crumb coffee cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 cup, diced Rhubarb 1/2 cup Butter, softened36 tsp Splenda (3/4 C) 2 large Egg, fresh, whole, raw 1 tsp Vanilla Extract 2 cup Flour - Gold medal all purpose flour 2 tsp Cinnamon, ground 1 tsp Baking Soda 1/4 tsp Nutmeg, ground 1 cup Buttermilk, lowfat Topping1 cup Flour - Gold medal all purpose flour 1/2 cup, packed Brown Sugar 1 tsp Cinnamon, ground 1/4 cup Butter, cold
1. in large mixing bowl cream softened butter & splenda, add eggs and vanilla. Beat well
2. combine all dry ingredients
3. add to creamed mixture, alternately with buttermilk, stir in rhubarb
4. pour into greased 13x9 baking dish.
5. in small bowl combine flour, brown sugar, cinnamon. cut in butter so that it resembles course crumbs. sprinkle on top of batter.
6. Bake at 350 for 45-50 minutes
Serving Size: 24
Number of Servings: 1
Recipe submitted by SparkPeople user PUNKIN7743.
2. combine all dry ingredients
3. add to creamed mixture, alternately with buttermilk, stir in rhubarb
4. pour into greased 13x9 baking dish.
5. in small bowl combine flour, brown sugar, cinnamon. cut in butter so that it resembles course crumbs. sprinkle on top of batter.
6. Bake at 350 for 45-50 minutes
Serving Size: 24
Number of Servings: 1
Recipe submitted by SparkPeople user PUNKIN7743.
Nutritional Info Amount Per Serving
- Calories: 3,214.7
- Total Fat: 151.0 g
- Cholesterol: 753.5 mg
- Sodium: 2,704.3 mg
- Total Carbs: 473.3 g
- Dietary Fiber: 24.6 g
- Protein: 62.6 g
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