Rhubarb Coffee Cake

Rhubarb Coffee Cake

 Makes 18 servings

 Tired of the same old Rhubarb Pie? Try this recipe using Rhubarb in a whole new way.


 2 1/4 cups whole wheat flour (substitute with rice or almond flour for gluten-free option)

 3/4 cup turbinado sugar

 3/4 cup olive oil

 1 teaspoon baking powder

 1/2 teaspoon baking soda

 1/2 teaspoon ground cinnamon

 1 large egg

 3/4 cup fat-free milk

 1 1/2 cups rhubarb puree *


 1. Preheat oven to 350 degrees and spray a rectangular cake pan with olive oil spray.

 2. Mix the flour, sugar and oil and set aside a half cup of this mixture for crumb topping.

 3. Stir the baking powder, baking soda, cinnamon and salt into the remaining flour/sugar/oil mixture.

 4. Mix the egg and milk into this mixture and stir to make a soft batter.

 5. Mix the rhubarb puree into the batter, pour into cake pan and crumble on reserved crumb topping.

 6. Bake for 45 minutes or until puffed and firm in the middle.

 7. Cool, cut into 18 squares and serve with fresh strawberries.

 Calories per serving-115

 Protein per serving-1g

 * Rhubarb Puree


 3 1/2 cups chopped rhubarb (about a pound)

 3/4 cup sugar

 3 1/2 TBSP cornstarch


 1. Cut rhubarb into chunks, coat in sugar and place on a cookie sheet.

 2. Roast in the oven for about 10 minutes at 400 degrees.

 3. Cool 10 minutes, then combine with the other ingredients in a blender and mix until smooth.