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

RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar together in mixing bowl.
• Beat in eggs one at a time.
• Stir in sour cream and vanilla.
• Mix flour and baking soda together and fold into batter.
• Stir in rhubarb.
• Turn into greased 9x13-inch pan.
• Topping: Mix all ingredients together until crumbly.
• Sprinkle over top.
• Bake 30-40 minutes until done.

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.

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.