Diabetic Rhubarb Coffee Cake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: 30-60 minutes
Ingredients:
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
Directions:
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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/581/Diabetic-Rhubarb-Coffee-Cake105865.shtml
Recipe ID: 76738
Nutrition:
per serving: 136 calories, 5g fat, 19g carbohydrates, 4g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.