Strawberry Rhubarb Coffee Cake - No Sugar Added
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 170.7
- Total Fat: 8.0 g
- Cholesterol: 21.0 mg
- Sodium: 83.3 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 1.1 g
- Protein: 4.0 g
View full nutritional breakdown of Strawberry Rhubarb Coffee Cake - No Sugar Added calories by ingredient
Introduction
Very tasty, freezes well Very tasty, freezes wellNumber of Servings: 9
Ingredients
-
Filling
3/4 cup whole strawberries
3/4 cup diced rhubarb
2 TBSP Truvia
1/4 cup water
2 TBSP corn starch
Batter
1 1/2 cups flour
1/2 cup Truvia
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup butter at room temp
1/4 cup egg substitute
1/2 cup skim milk
1/2 tsp vanilla
Topping
1/4 cup flour
2 TBSP Truvia
2 TBSP butter at room temp
Tips
I add 1 TBSP cinnamon at times for a different flavor.
Directions
Place fruit in sauce pan with water and Truvia then cook until soft. Add corn starch and cook until thickened.
Mix all dry ingredients in a bowl. Cut in butter until well mixed. Mix all wet ingredients in a separate bowl and add together. Place 1/2 batter in the bottom of 8x8 pan. Spread filling over. Drop remaining batter by the spoonful over the top of the filling.
Mix flour and Truiva together then cut in butter until crumbly. Sprinkle over the top of the pan.
Bake at 350 degrees for 40-45 minutes.
Serving Size: 1/9th pan
Number of Servings: 9
Recipe submitted by SparkPeople user JULIEJOEL.
Mix all dry ingredients in a bowl. Cut in butter until well mixed. Mix all wet ingredients in a separate bowl and add together. Place 1/2 batter in the bottom of 8x8 pan. Spread filling over. Drop remaining batter by the spoonful over the top of the filling.
Mix flour and Truiva together then cut in butter until crumbly. Sprinkle over the top of the pan.
Bake at 350 degrees for 40-45 minutes.
Serving Size: 1/9th pan
Number of Servings: 9
Recipe submitted by SparkPeople user JULIEJOEL.