Breakfast

L.R. Rhubarb coffe cake is for Breakfast, Dessert.

L.R. Rhubarb coffe cake takes several minutes to prepare.

L.R. Rhubarb coffe cake takes several minutes to cook.

L.R. Rhubarb coffe cake makes 12 servings.

The ingredients for L.R. Rhubarb coffe cake are:

160g (1-1/3 cup) whole wheat flour
200g (1 cup) sugar
2 tsp. baking soda
1 tsp. salt
1/2 tsp. cloves
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
4 eggs, lightly beaten
2 T. oil
1 cup buttermilk
4 cups diced rhubarb (fresh or frozen)
TOPPING:
94g (1/2 cup) sucanat or brown sugar
50g (3/4 cup) unsweetened coconut
30g (1/4 cup) chopped walnuts

Here is how you make L.R. Rhubarb coffe cake:

Preheat oven to 350. Spray 9"x13" baking pan with non-stick spray.In a large bowl, combine dry ingredients. In another bowl, combine eggs, oil, and buttermilk. In a small bowl, combine Topping ingredients. Stir the wet ingredients into the dry just until moistened. Stir in rhubarb. Pour into prepared pan, smoothing top. Sprinkle on Topping. Bake for 40-50 minutes or until done. Makes 12 servings.Number of Servings: 12Recipe submitted by SparkPeople user LRUSSELLFAMILY.

The nutritional information for L.R. Rhubarb coffe cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 248.2

• Total Fat: 8.9 g
• Cholesterol: 70.8 mg
• Sodium: 432.6 mg
• Total Carbs: 38.6 g
• Dietary Fiber: 3.2 g
• Protein: 5.8 g