RHUBARB ALMOND COFFEE CAKE RECIPES
ALMOND RHUBARB COFFEE CAKE RECIPE - COOKEATSHARE
Provided by Global Cookbook
Number Of Ingredients 13
Steps:
- Beat brown sugar, oil, egg and vanilla till smooth. Combine flour salt and baking soda; add in to sugar mix alternately with lowfat milk. Beat till smooth. Stir in Rhubarb and almonds. Pour into 2 greased 9-inch round cake pans. For topping, combine sugar and butter; stir in almonds. Sprinkle over batter. Bake at 350 degrees F for 30-35 min or possibly test done.
Nutrition Facts : ServingSize 1199 g, Calories 4372, FatContent 180.29 g, TransFatContent 3.76 g, SaturatedFatContent 22.52 g, CholesterolContent 229 g, SodiumContent 3934 g, CarbohydrateContent 647.86 g, FiberContent 11.8 g, SugarContent 402.26 g, ProteinContent 52.42 g
KETO RHUBARB COFFEE CAKE RECIPE | PETE AND GERRY'S ORGANIC ...
Who knew you could create the perfect low-carb brunch recipe with rhubarb, almond flour, a keto-friendly sweetener, and organic eggs? This coffee cake has a wonderfully moist and dense crumb with tart, tender rhubarb running throughout it All that (plus an irresistable sweet stresuel on top) makes this the kind of cake you'll want to bake again and again
Provided by All Day I Dream About Food
Prep Time 00:20:00
Cook Time 00:50:00
Yield 8-10 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, toss together the sliced rhubarb and 2 tablespoons of the sweetener. Set aside.
- Preheat the oven to 350F and grease a 9-inch springform pan very well.
- In a medium bowl, whisk together the almond flour, remaining 1/2 cup of sweetener, whey protein powder, baking powder, and salt.
- Stir in the melted butter, eggs, almond milk, and vanilla extract until well combined. Spread 2/3 of the batter in prepared pan. Sprinkle with the rhubarb and dot the remaining batter over in small spoonfuls. Bake 30 minutes.
- While the cake is baking, combine the crumb topping ingredients in a small bowl, cutting in the room temperature butter until it resembles coarse crumbs. Sprinkle the crumb topping over the cake and cover with foil.
- Bake another 20 to 30 minutes, until the edges are golden brown and the center is firm to the touch. Remove and let cool, then run a sharp knife around the inside of the pan to loosen. Remove the sides.
- To make enough streusel to <em>generously</em> cover the top of the cake, simply double the streusel ingredient amounts and follow the recipe as written.
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From m.cookeatshare.com
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Calories 4372 per serving
Reviews 1
Calories 4372 per serving
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