MAKEOVER ALMOND RHUBARB COFFEE CAKE

Makeover Almond Rhubarb Coffee Cake image

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

Previous Next

Ingredients

2-1/2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 egg white
3/4 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/2 cups sliced fresh or frozen rhubarb
1/2 cup sliced almonds, toasted, divided
1/3 cup sugar
2 teaspoons butter, melted

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.