Recipe for Rhubarb Coffee Cake

This Recipe for Rhubarb Coffee Cake makes a scrumptious cake in a 9" x 13" baking dish.

Looking for a rhubarb cake recipe with less sugar? No problem ...

It will taste equally good made with a sugar substitute, for example: "Splenda", instead of granulated sugar.

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To adapt this Rhubarb Cake Recipe with Less Sugar, especially for those on a Diabetic Diet, see the notations in the ingredient list for "Sugar Substitute".

Ingredients

FOR THE CRUST

2 cups all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
1 beaten egg
1/2 cup butter

FOR THE FILLING

4 cups chopped rhubarb
1 1/2 cups granulated sugar **OR SUGAR SUBSTITUTE
1/2 cup all-purpose flour
2 beaten eggs
1/2 cup butter, melted

FOR THE TOPPING

1 tsp. cinnamon
1/4 cup granulated sugar

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Directions

FOR THE CRUST

In a bowl, combine the flour, baking powder, and salt until well combined.

Add the butter and the beaten egg, and mix until mixture resembles coarse crumbs.

Pat half of the crust mixture into the bottom of a 9" x 13" baking dish.

FOR THE FILLING

In a bowl, combine the sugar (OR SUGAR SUBSTITUTE), and the flour and mix to combine.

Add the beaten eggs and the melted butter and combine.

Add the chopped rhubarb and coat.

Spread the filling over the crumb crust in the baking dish.

Then, add the remaining half of the crust over top of the filling mixture.

FOR THE TOPPING

Mix the cinnamon and the sugar together.

Sprinkle over the top layer in the baking dish.

Bake at 350° F for about 45 minutes or until done.

Serve warm or cooled plain, or with a dollop of whipped cream, whipped dessert topping, Greek yogurt of ice cream!

Enjoy!

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