Belly Full · by Amy Flanigan★ 5.0 (1)
Rhubarb Coffee Cake
NUTRITION · PER SERVING60M COOK
CAL 16%·PRO 10%
CARBS 53G64% OF CAL
3G FIBER13G OTHER37G TOTAL SUGAR
FAT 11G31% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light rhubarb coffee cake topped with almonds and made with almond milk. Not overly sweet, perfect for morning or summer dessert.
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Nutrition & ingredients
Ingredients
serves 12- 2 cups all-purpose flour (, spooned and leveled)
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter (, cut into cubes)
- 1 cup almond milk
- 2 large eggs
- 1 teaspoon almond extract
- 1 1/2 cups diced rhubarb ((it should be diced very small))
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup sliced almonds (, crushed)
At a glance
PER SERVING · TIME 60M
CAL 16%·PRO 10%
CARBS 53G64% OF CAL
3G FIBER13G OTHER37G TOTAL SUGAR
FAT 11G31% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 126mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 139mg
- Calcium
- 64mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 126MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.