Rhubarb Biscuit Coffee Cakes Recipe

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Rhubarb Biscuit Coffee Cakes
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Ingredients
11
Count
Nutrition
72
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Divide biscuits among 10 ungreased 9-in. pie plates; top each with 2 cups rhubarb. In a large bowl, combine the sugar, cornstarch, eggs, sour cream, cream and vanilla. Beat on high for 2 minutes; pour over rhubarb.
  2. Combine sugar and cinnamon; sprinkle over filling. Bake, uncovered, at 350° for 30-35 minutes or until golden brown and set. Remove to wire racks. Serve warm. Refrigerate leftovers. Yield: 10 coffee cakes (8 servings each).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 71.72 Kcal (300 kJ)
Calories from fat 33.46 Kcal
% Daily Value*
Total Fat 3.72g 6%
Cholesterol 30.6mg 10%
Sodium 52.14mg 2%
Potassium 68.1mg 1%
Total Carbs 8.47g 3%
Sugars 4.63g 19%
Dietary Fiber 0.8g 3%
Protein 1.7g 3%
Vitamin C 1.8mg 3%
Iron 0.2mg 1%
Calcium 82.7mg 8%
Amount Per 100 g
Calories 119.95 Kcal (502 kJ)
Calories from fat 55.96 Kcal
% Daily Value*
Total Fat 6.22g 6%
Cholesterol 51.18mg 10%
Sodium 87.21mg 2%
Potassium 113.88mg 1%
Total Carbs 14.16g 3%
Sugars 7.73g 19%
Dietary Fiber 1.33g 3%
Protein 2.84g 3%
Vitamin C 3mg 3%
Iron 0.3mg 1%
Calcium 138.2mg 8%

* 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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Recipe Tags

Weightwatchers Points

  • 1.6
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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