Made over Rhubarb Coffee Cake Recipe

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Ingredients:

Serving

1/4 cup butter, softened
1/4 cup pear baby food (i've also used prune baby food)
3/4 cup sugar
3/4 cup splenda granular
4 egg whites
1 cup low-fat vanilla yogurt
1 tsp vanilla
1 cup flour
3/4 cup wheat flour
1 tsp baking soda
2 cups rhubarb, finely chopped
1/2 cup brown sugar
1 tbsp flour
1 tsp cinnamon
1 tbsp butter

Directions:

Preheat oven to 350 degrees and grease 13x9 baking pan.
Cream butter, baby food and sugars together.
Beat in egg whites one at a time.
Stir in yogurt and vanilla.
Mix flours and baking soda together and fold into batter. (If batter seems too thin, add more wheat flour a little at a time).
Stir in rhubarb.
Turn into prepared pan.
Topping: Mix brown sugar, flour and cinnamon. The cut in butter. Sprinkle over top of prepared batter.
Bake 30-40 minutes until golden brown on the edges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	125.87 Kcal (527 kJ)
Calories from fat	35.12 Kcal
		% Daily Value*
Total Fat	3.9g	6%
Cholesterol	6.87mg	2%
Sodium	218.22mg	9%
Potassium	87.38mg	2%
Total Carbs	20.5g	7%
Sugars	9.88g	40%
Dietary Fiber	1.12g	4%
Protein	2.43g	5%
Vitamin C	1mg	2%
Iron	0.8mg	4%
Calcium	52.6mg	5%

Amount Per 100 g
Calories	233.73 Kcal (979 kJ)
Calories from fat	65.21 Kcal
		% Daily Value*
Total Fat	7.25g	6%
Cholesterol	12.75mg	2%
Sodium	405.21mg	9%
Potassium	162.26mg	2%
Total Carbs	38.07g	7%
Sugars	18.34g	40%
Dietary Fiber	2.09g	4%
Protein	4.51g	5%
Vitamin C	1.8mg	2%
Vitamin A	0.1mg	1%
Iron	1.4mg	4%
Calcium	97.6mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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