Brianne’s Low-Fat Rhubarb Cake
I recently received a request from Brianne who wrote “I was wondering if you could do a rhubarb cake recipe. My grandmother used to make it for me as a kid every fall but it was loaded with butter, and not exactly “healthy eating” friendly!” So here it is Brianne – a low fat version of rhubarb cake! It does contain 3 tablespoons of butter, but divided among the 8 servings, it is far from being “loaded” with it! I really hope that you enjoy it, and that it at least comes close to the cake that you so fondly remember.
Equipment
- oven
- 1 large mixing bowl
- 1 fork
- 1 small bowl
- 1 toothpick
Ingredients
- ¾ cup whole wheat pastry flour
- ¾ cup all purpose flour
- ¾ cup skim milk
- 1¾ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons grated orange rind
- 1 teaspoon vanilla
- 3 tablespoons light or dark brown sugar
- 3 tablespoons unsalted butter or margarine
- 2 tablespoons orange juice
- 3 cups fresh rhubarb, diced
- 1 large egg
Instructions
- Preheat the oven to 350 degrees and coat a 9? square baking pan with cooking spray; set aside.
- In a large mixing bowl, combine the flours, brown sugar, baking powder, cinnamon and salt. Using a fork, cut in the butter until the mixture resembles a coarse meal.
- Stir in the milk, egg, orange rind, and vanilla – stir until the dry ingredients are just moistened. Spoon or pour half of the batter into the baking pan.
- In a small bowl, combine the rhubarb with the orange juice and spoon the mixture evenly over top of the batter in the pan. Carefully spoon or pour the remaining batter on top of the berries.
- Bake until the coffee cake slightly begins to slightly “pull away” from the sides of the pan and a toothpick inserted in the center comes out clean (about 20 – 25 minutes).
Video
Notes
Don't forget to share your Low-Fat Rhubarb Cake creation with friends and family! They'll be begging for the recipe, so be sure to spread the joy and encourage them to subscribe to your blog for more mouthwatering recipes.