Rhubarb Coffee Cake
Recipe Courtesy of Cheri (LowCarbFriends)
- 1 cup Tova Carbalose Flour OR Carbquick Baking Mix
- 1 tsp baking soda
- 1 beaten egg
- 1 cup sour cream
- 1 cup Splenda
- 1 tsp vanilla
- 1 1/2 cups sliced fresh Rhubarb
Crumb Topping Ingredients:
- 1/2 cup Almond Meal
- 1/2 cup Splenda
- 1 tsp cinnamon
- 4 tablespoons cold butter sliced into several pieces
- 3 oz Walnuts, chopped
Preheat oven to 350 degrees. Grease a 9 x 9 cake pan; set aside.
In a small bowl, combine carbalose flour or carbquick with baking soda; set aside.
In a large bowl, stir together egg, sour cream, 1 cup Splenda and vanilla. Stir in flour mixture until just combined. Fold in Rhubarb. Spread in prepared baking dish.
In a small bowl, combine almond meal, Splenda and cinnamon. Using a pastry blender or two knives, cut in the butter until the mixture resembles a course meal. Fold in walnuts. Sprinkle topping over cake batter.
Bake for 25 - 30 minutes or until toothpick inserted in center comes out clean. Serve warm or cool with whipped cream, if desired.