MAKEOVER ALMOND RHUBARB COFFEE CAKE
Each piece of this makeover cake has less than half the fat and just a third of the saturated fat of the original. Plus, the calories have been cut by a quarter. But the flavor is still terrific.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 40m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, egg white, buttermilk, oil and extracts. Stir into dry ingredients just until moistened. Fold in rhubarb and 1/4 cup almonds. Pour into two 9-in. round baking pans coated with cooking spray., In a small bowl, combine sugar and butter; stir in the remaining almonds. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks.
Nutrition Facts : Calories 264 calories, Fat 7g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 295mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
ALMOND RHUBARB COFFEE CAKE
This cake is sweet and almondy with rhubarb delectability.
Provided by Neris
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
- In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
- In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
- Bake for 30 to 35 minutes, or until the cake tests done.
Nutrition Facts : Calories 196.6 calories, Carbohydrate 27.6 g, Cholesterol 9.8 mg, Fat 8.6 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 164.3 mg, Sugar 16.8 g
RHUBARB COFFEE CAKE
This recipe says spring. It is easy to prepare and even easier to eat. My family devours it and we are not dessert people. It is from the Company's Coming cookbook series.
Provided by Kate in Ontario
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar together in mixing bowl.
- Beat in eggs one at a time.
- Stir in sour cream and vanilla.
- Mix flour and baking soda together and fold into batter.
- Stir in rhubarb.
- Turn into greased 9x13-inch pan.
- Topping: Mix all ingredients together until crumbly.
- Sprinkle over top.
- Bake 30-40 minutes until done.
Nutrition Facts : Calories 681.4, Fat 26.9, SaturatedFat 15.9, Cholesterol 127.7, Sodium 424.3, Carbohydrate 104.2, Fiber 2.1, Sugar 69.8, Protein 7.9
ALMOND RHUBARB COFFEE CAKE
Make and share this Almond Rhubarb Coffee Cake recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h3m
Yield 2 cakes, 16 serving(s)
Number Of Ingredients 13
Steps:
- Beat brown sugar, oil, egg and vanilla until smooth.
- Combine flour salt and baking soda; add to sugar mixture alternately with milk.
- Beat until smooth. Stir in Rhubarb and almonds.
- Pour into 2 greased 9-inch round cake pans.
- For topping, combine sugar and butter; stir in almonds. Sprinkle over batter.
- Bake at 350 degrees F for 30-35 minutes or test done.
Nutrition Facts : Calories 294.1, Fat 13.1, SaturatedFat 2.3, Cholesterol 17.3, Sodium 249.9, Carbohydrate 41.3, Fiber 1.2, Sugar 24.4, Protein 3.9
RHUBARB SOUR CREAM COFFEE CAKE
With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day-or end it! -Roberta Schauer, Williamsport, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. , In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish. , For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top. , Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 458 calories, Fat 21g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 483mg sodium, Carbohydrate 62g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY ALMOND COFFEE CAKE
"Cranberries add a delightful tartness to this coffee cake that is a Christmas morning tradition for my family," writes Anne Keenan from Nevada City, California. "I make my own almond paste to use when making this treat." (You can find Anne's recipe by searching for "Homemade Almond Paste" in the Recipe Finder)
Provided by Taste of Home
Time 1h
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, cream almond paste, butter and 1/2 cup sugar until fluffy. Add two eggs, one at a time, beating well after each addition. Combine 1 cup flour and baking powder; add to creamed mixture. Beat in the remaining egg and flour. Stir in extracts. Gently fold in cranberries., Spread evenly into a greased 8-in. square baking dish; sprinkle with remaining sugar. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 285 calories, Fat 13g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 144mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 5g protein.
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RHUBARB ALMOND CAKE RECIPE (MOIST & EASY) | ALINE MADE
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- Preheat the oven to 350°F (180°C). Line an 8-inch (20cm) springform pan with parchment paper and place on a rimmed baking sheet to catch any drips.
- Slice half of the rhubarb into ½ -inch (1cm), and the other half into 2-inch (5cm) pieces. Place each half in a bowl with 1 tablespoon of sugar, toss, and set aside.
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- Preheat oven to 350°. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into ½" pieces.
- Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
- Place 1 cup butter and ¾ cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
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