Rhubarb Coffee Cake
|2 1/2||cups all-purpose flour|
|1 1/2||cups Sugar In The Raw Organic White®|
|3/4||cup extra virgin olive oil|
|1/2||teaspoon sea salt|
|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.
Per serving: 260 calories, 12g fat (2g saturated fat, 0g trans fat), 37g carbohydrates, 4g protein, 1g dietary fiber, 290mg sodium, 20g sugar
by Sara Slivon
You could reduce the amount of carbs and sugar by substituting with Stevia In The Raw!
by Sharon Lenzen Siegle
wow, 37g carbohydrates! not diabetic friendly.