Rhubarb Coffee Cake(No Fat!)
A moist, flavorful coffee cake bursting with tart rhubarb and sweet spices, perfect for brunch or dessert, appealing to fruit lovers and those seeking a lighter treat.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the fresh rhubarb and 1 cup of sugar; set aside to macerate.
- In a separate bowl, beat the eggs lightly.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Add the eggs to the dry ingredients and mix until just combined.
- Drain excess liquid from the rhubarb and fold it into the batter.
- In a small bowl, mix the 1/2 cup white sugar, brown sugar, and 1 teaspoon cinnamon to make the topping.
- Pour the batter into a greased baking dish and sprinkle the cinnamon-sugar topping evenly over it.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract to the batter. If you don't have fresh rhubarb, frozen rhubarb works well too; just ensure it's thawed and drained. For a nutty twist, fold in 1/2 cup of chopped walnuts or pecans. This cake is low in fat, but you can substitute half the flour with whole wheat for added nutrition.
Serving Suggestions
Serve this delightful rhubarb coffee cake warm or at room temperature, ideally alongside a cup of tea or coffee. It pairs beautifully with a scoop of vanilla ice cream for a decadent dessert. For a complete brunch spread, consider serving it with Alice Foley's Cinnamon-Peanut Cookies or other vegetarian recipes to complement the flavors.
Storage & Reheating
Store leftover rhubarb coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Coffee Cake(No Fat!) contains roughly 277 calories, with 5g protein, 56g carbohydrates, and 6g fat. It is an excellent source of vitamin C (48% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1144mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb can be used in this recipe. Just make sure to thaw it and drain any excess liquid before adding it to the batter to prevent the cake from becoming too soggy.
How can I adjust the sweetness of the cake?
If you prefer a less sweet cake, reduce the amount of sugar in the batter by 1/4 cup. You can also add a pinch more cinnamon or even a splash of lemon juice to enhance the tartness of the rhubarb without increasing sweetness.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help with the cake's structure. The texture may vary slightly, but it should still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).