Deliciously Light Rhubarb Coffee Cake
Indulge in this Deliciously Light Rhubarb Coffee Cake, a delightful treat perfect for any time of day! This coffee cake, bursting with the tangy flavor of fresh rhubarb, is wonderfully moist thanks to low-fat vanilla yogurt. With reduced butter and sugar, plus the goodness of whole wheat flour, it's a guilt-free indulgence that the whole family will enjoy. Ideal for brunch, dessert, or as a snack, this cake is sure to impress at your spring potluck picnics. Prepare to relish the delicious balance of flavors and textures in every bite of this wholesome coffee cake!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Butter
1/4 cup (softened)
Pear baby food
1/4 cup (or prune baby food)
Granulated sugar
3/4 cup
Splenda granular
3/4 cup
Egg whites
4
Low-fat vanilla yogurt
1 cup (or plain yogurt)
Vanilla extract
1 teaspoon
All-purpose flour
1 cup
Whole wheat flour
3/4 cup
Baking soda
1 teaspoon
Rhubarb
2 cups (finely chopped)
Brown sugar
1/2 cup
Flour
1 tablespoon
Cinnamon
1 teaspoon
Butter
1 tablespoon (cold, cut into pieces)
Instructions
1
Preheat your oven to 350°F (175°C) and lightly grease a 13x9-inch baking pan.
2
In a large mixing bowl, cream together the softened butter, pear baby food, granulated sugar, and Splenda until the mixture is smooth and well combined.
3
Add the egg whites one at a time, beating well after each addition to ensure the mixture is fluffy.
4
Stir in the low-fat vanilla yogurt and vanilla extract until fully incorporated.
5
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, and baking soda.
6
Gently fold the dry ingredients into the wet mixture until just combined. If the batter appears too thin, gradually add more whole wheat flour until the desired consistency is reached.
7
Carefully mix in the finely chopped rhubarb until evenly distributed throughout the batter.
8
Pour and spread the batter evenly into the prepared baking pan.
9
For the topping, mix the brown sugar, additional flour, and cinnamon in a small bowl. Cut in the tablespoon of cold butter until the mixture resembles coarse crumbs.
10
Sprinkle the topping evenly over the batter in the pan.
11
Bake in the preheated oven for 30-40 minutes or until the cake turns golden brown and a toothpick inserted into the center comes out clean.
12
Allow to cool slightly before cutting into squares and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Deliciously Light Rhubarb Coffee Cake?
It is a moist and tangy coffee cake made with fresh rhubarb, low-fat vanilla yogurt, and a mix of all-purpose and whole wheat flour.
What makes this rhubarb coffee cake a 'light' recipe?
This recipe is lightened by using egg whites instead of whole eggs, low-fat yogurt, pear baby food to reduce butter, and a sugar substitute.
How long does it take to bake this cake?
The cake should bake in a preheated oven at 350°F for approximately 30-40 minutes.
What size baking pan is required?
You will need a lightly greased 13x9-inch baking pan.
Can I substitute the pear baby food?
Yes, the recipe suggests prune baby food as a suitable alternative to pear baby food.
What kind of yogurt should I use?
The recipe calls for low-fat vanilla yogurt, but plain yogurt can also be used.
Does this recipe use whole wheat flour?
Yes, it uses a combination of 1 cup of all-purpose flour and 3/4 cup of whole wheat flour for added nutrition.
What should I do if the batter seems too thin?
If the batter is too thin, gradually add more whole wheat flour until you reach the desired consistency.
How do I prepare the rhubarb?
The rhubarb should be finely chopped before being folded into the batter.
What is in the crumb topping?
The topping is a mixture of brown sugar, flour, cinnamon, and one tablespoon of cold butter.
How many egg whites are needed?
This recipe requires 4 egg whites to keep the cake light and fluffy.
Is there a sugar substitute used in this recipe?
Yes, the recipe uses a combination of 3/4 cup granulated sugar and 3/4 cup Splenda granular.
What temperature should the oven be?
The oven should be preheated to 350°F (175°C).
How do I check if the cake is done?
The cake is done when it turns golden brown and a toothpick inserted into the center comes out clean.
Can I serve this for breakfast?
Absolutely! This coffee cake is ideal for brunch, as a snack, or even a dessert.
What gives the cake its moisture?
The combination of low-fat vanilla yogurt and fruit-based baby food ensures the cake stays wonderfully moist.
What leavening agent is used?
One teaspoon of baking soda is used to help the cake rise.
Is the butter used in the batter softened or cold?
The 1/4 cup of butter used in the batter should be softened for easier creaming.
How should the butter for the topping be handled?
The butter for the topping should be cold and cut into pieces to create coarse crumbs.
What is the flavor profile of this cake?
It features a balanced profile of tangy rhubarb, sweet vanilla, and a hint of warm cinnamon.
Can I use frozen rhubarb?
Yes, though fresh is preferred. If using frozen, thaw it completely and pat it dry to avoid excess moisture in the batter.
Does this recipe contain cinnamon?
Yes, one teaspoon of cinnamon is included in the crumb topping.
Is this cake suitable for potlucks?
Yes, it is specifically recommended for spring potluck picnics.
How do I mix the dry and wet ingredients?
Gently fold the dry ingredients into the wet mixture until they are just combined.
What is the first step in the instructions?
The first step is to preheat your oven to 350°F and grease your 13x9-inch baking pan.
How should I cut the cake?
Allow the cake to cool slightly before cutting it into squares for serving.
Can I add nuts to this recipe?
While the original recipe doesn't include nuts, you could easily add chopped walnuts or pecans to the topping.
What is the purpose of the vanilla extract?
It enhances the overall flavor and complements the vanilla yogurt used in the batter.
Is this recipe easy to make?
Yes, it is tagged as an 'easy recipe' suitable for various occasions.
How much rhubarb is required?
You will need 2 cups of finely chopped rhubarb.