Janes Grand Prize Winning Great Spring Rhubarb Coffee Cake For Diabetics Food

JANE'S GRAND PRIZE WINNING GREAT SPRING RHUBARB COFFEE CAKE FOR DIABETICS!

Steps:

• 1. In large bowl, combine butter and splenda blend. Beat until fluffy. Add egg, vanilla and milk. Beat thoroughly.
• 2. In another bowl, mix together flour, baking powder, and salt. Add splenda blend mixture to dry ingredients. Stir until mixed well.
• 3. Pour in a 9x13 greased pan. Spoon fruit evenly, within 1/2 inch from edges. Combine topping ingredients and evenly layer over fruit.
• 4. Bake uncovered in a preheated 350 degree oven for 45-50 minutes until the toothpick comes out clean. Let cool before serving.
• 5. WHEN USING FRESH RHUBARB: To tenderize it just put it in a saucepan with a little water and simmer it until it's just nicely pierced with fork. Do not sweeten it because the brown sugar topping will do that. I usually use frozen rhubarb that is room temp, but will use fresh in season. I'm going to try to freeze the rhubarb this year.

RHUBARB COFFEE CAKE

Steps:

• Grease 9-inch (2.5 L) spring-form pan; set aside.
• TOPPING: In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.
• In large bowl, beat butter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.
• In separate bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb. Scrape into prepared pan; sprinkle with topping.
• Bake in centre of 350°F (180°C) oven until cake tester inserted in centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove side of pan. Serve warm or cool. Serves 8 to 10.
• Canadian Living.

RHUBARB COFFEE CAKE

Steps:

• 1. Preheat the oven to 350°F. Lightly butter a 9 x 13 x 2-inch baking pan and line the bottom with parchment paper. Butter the parchment paper.
• 2. Make the cake; Stir the flour, salt, and baking soda in a large bowl and set aside.
• 3. Using a mixer set on medium speed, beat the brown sugar and butter in a large mixing bowl for 3 minutes, or until light and creamy. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla and buttermilk. Continue to beat for 2 minutes, or until smooth, occasionally scraping down the sides of the bowl.
• 4. Mix the flour mixture into the batter one-third at a time, beating briefly after each addition. Fold in the rhubarb until it is well distributed.
• 5. Pour the batter into the prepared baking pan. Use a rubber spatula to smooth it out to the edges of the pan. The batter will be very thick.
• 6. Make the topping: Stir together the granulated sugar and cinnamon in a small bowl. Sprinkle the topping evenly over the batter.
• 7. Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and transfer to a wire rack. Cool for 1 hour before cutting the cake into squares to serve.

GREAT SPRING RHUBARB COFFEE CAKE

Steps:

• 1. In large bowl, combine butter and sugar. Beat until fluffy. Add egg, vanilla and milk. Beat thoroughly.
• 2. In another bowl, mix together flour, baking powder, and salt. Add sugar mixture to dry ingredients. Stir until mixed well.
• 3. Pour in a 9x13 greased pan. Spoon fruit evenly, within 1/2 inch from edges. Combine topping ingredients and evenly layer over fruit.
• 4. Bake uncovered in a preheated 350 degree oven for 45-50 minutes until the toothpick comes out clean. Let cool before serving.
• 5. WHEN USING FRESH RHUBARB: To tenderize it just put it in a saucepan with a little water and simmer it until it's just nicely pierced with fork. Do not sweeten it because the brown sugar topping will do that. I usually use frozen rhubarb that is room temp, but will use fresh in season. I'm going to try to freeze the rhubarb this year.