Dessert

Rhubarb Nectarine Coffee Cake is for Dessert.

Rhubarb Nectarine Coffee Cake takes 25 minutes to prepare.

Rhubarb Nectarine Coffee Cake takes 35 minutes to cook.

Rhubarb Nectarine Coffee Cake makes 24 servings.

The ingredients for Rhubarb Nectarine Coffee Cake are:

1/4 of an avocado
2.5 T. coconut oil, melted
1/3 c. raw agave nectar
1/2 c. unsweetened applesauce
1 tsp vanilla
1 egg

1 and 3/4 c. of oat flour
1/2 tsp salt
1 tsp baking soda
1/4 c. unsweetened almond milk
1/4 c. plain, nonfat greek yogurt
1 cup diced rhubarb
1 cup diced nectarine

Topping:
1/3 c. chopped, unsalted raw mixed nuts
1 tsp each of cinnamon and nutmeg
1/8 c. of low fat muesli
3 T. raw agave nectar

Here is how you make Rhubarb Nectarine Coffee Cake:

Preheat oven to 350.WIth mixer, beat avocado, coconut oil, agave and applesauce. Then, mix in egg and vanilla.Whisk together dry ingredients (flour, salt, baking soda) and then add to wet, mixing until incorporated. Add almond milk, yogurt and mix. Then, fold in rhubarb and nectarine.Combine all topping ingredients in separate bowl.Pour batter into a sprayed 9 x 13 inch pan. Then, add topping.Bake for 35-40 minutes or until toothpick is inserted and comes out clean.Serving Size:?Makes 24, 3 inch serving pieces

The nutritional information for Rhubarb Nectarine Coffee Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 135.5

• Total Fat: 4.8 g
• Cholesterol: 7.7 mg
• Sodium: 54.8 mg
• Total Carbs: 21.4 g
• Dietary Fiber: 2.4 g
• Protein: 3.5 g

The dietary needs meet for Rhubarb Nectarine Coffee Cake is Low Fat