Get ready for a tasty low-sugar treat with our rhubarb coffee cake. It's easy to make and perfect for dessert or afternoon snack time.
1 1/2 tablespoon butter or margarine, at room temperature
2 1/2 tablespoons canola oil
1 cup brown sugar substitute such as Splenda, divided
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 pinch salt
1 cup fat-free milk
2 cups chopped rhubarb
1/2 teaspoon ground cinnamon
Preheat the oven to 350 degrees F. Grease a 9x13-inch glass baking dish.
Combine the butter, oil, and 3/4 cup of the brown sugar substitute in a mixing bowl. Beat on medium speed with an electric mixer until creamed.
With the mixer running, add the egg and vanilla and beat until incorporated. Scrape down the sides of the bowl.
Combine the flour, baking soda, and salt in another bowl and stir with a fork until mixed.
With the mixer running, slowly add the flour mixture to the sugar mixture alternating with the milk, beating until incorporated.
Stir the rhubarb into the batter. Pour the batter into the greased baking dish.
Combine the remaining sugar substitute with the cinnamon. Sprinkle the mixture evenly over the rhubarb batter.
Place the baking dish in the oven and bake at 350 degrees F for 40 minutes or until the cake tests done.
Remove the coffee cake from the oven and let it cool slightly before serving.
For extra flavor, try adding a teaspoon of lemon zest to the batter.
Try different fruits or a combination of fruits for a twist.
If you prefer a sweeter taste, increase the amount of brown sugar substitute in the batter or topping.
A brown sugar substitute is a sweetener made to mimic the taste and texture of brown sugar while containing fewer carbohydrates and calories.
You can use regular brown sugar if you are not concerned about the sugar content, but it will change the nutritional data of the recipe.
You can use frozen rhubarb in this recipe. Thaw and drain it thoroughly before incorporating it into the batter.
If you don't have rhubarb, you can try using chopped apples, strawberries, or a combination of fruits for a similar taste and texture.
Yes, chopped nuts like pecans or walnuts can be a delicious addition to the batter for added crunch and flavor.
You can bake the coffee cake ahead of time and store it in an airtight container at room temperature for a day or two.
Store leftover coffee cake in an airtight container at room temperature for up to 2-3 days. It can also be refrigerated for longer freshness.
You can freeze the coffee cake. Wrap it well in plastic wrap and aluminum foil before freezing for up to 2-3 months.
Mixing Bowls: For combining the butter, oil, and brown sugar substitute, as well as for mixing the dry ingredients with the wet ingredients. You'll need one larger bowl to use with the mixer and a smaller one to combine the flour.
Electric Mixer: For creaming the butter, oil, and sugar substitute, as well as for beating in the egg and vanilla to create a smooth batter.
Measuring Cups and Spoons: For accurately measuring the ingredients, such as the brown sugar substitute, flour, baking soda, and cinnamon.
9x13-inch Glass Baking Dish: For baking the coffee cake in the oven. Be sure to grease the dish to prevent sticking.
Fork: For mixing the dry ingredients (flour, baking soda, and salt) before adding them to the wet ingredients.
Cooling Rack: Allow the coffee cake to cool on a rack after baking to prevent it from becoming soggy on the bottom.
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