Rhubarb Coffee Cake

Rhubarb Coffee Cake

Sugar In The Raw Organic White | Prep Time: 10 minutes | Cook Time: 45 minutes | Makes 15 servings


2 1/2 cups all-purpose flour
1 1/2 cups Sugar In The Raw Organic White®
3/4 cup extra virgin olive oil
2 teaspoons cinnamon
1/2 teaspoon sea salt
1 cup buttermilk
2 large eggs
1 tablespoon baking powder
3/4 teaspoon baking soda
12 ounces rhubarb, chopped


Preheat oven to 375°F. Grease a 9x13” baking pan. In a medium bowl, combine flour, Sugar In The Raw Organic White®, oil, cinnamon, and salt. Set aside 1 cup of this mixture. Add buttermilk, eggs, baking powder, and baking soda to what remains in the bowl, and stir to combine. Fold in half the rhubarb and spread evenly in prepared pan. Sprinkle remaining rhubarb and reserved crumb mixture on top of batter and bake until golden brown and a toothpick inserted in the center comes out clean, about 40-45 minutes. Cool at least 15 minutes before cutting into squares.

Nutrition Information

Per serving: 260 calories, 12g fat (2g saturated fat, 0g trans fat), 37g carbohydrates, 4g protein, 1g dietary fiber, 290mg sodium, 20g sugar

Comments (2)

  • Posted
    by Sara Slivon

    You could reduce the amount of carbs and sugar by substituting with Stevia In The Raw!

  • Posted
    by Sharon Lenzen Siegle

    wow, 37g carbohydrates! not diabetic friendly.

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