Sweet Peas and Saffron · by Annie Holmes★ 5.0 (3)
Rhubarb Coffee Cake with Nutmeg & Pecan Streusel
NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 12%
CARBS 43G49% OF CAL
4G FIBER18G OTHER21G TOTAL SUGAR
FAT 17G45% OF CAL
8G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender coffee cake studded with fresh rhubarb and topped with a nutmeg and pecan streusel. Moist and lightly sweet, it's perfect for breakfast or as a snack.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 1/2 cup all purpose flour (188g)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon fresh ground nutmeg (1/2 a seed)
- 3/4 cups brown sugar (packed)
- 1 egg (lightly beaten)
- 1/3 cup unsalted butter (melted and cooled for a few minutes)
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 3 1/2 cups rhubarb stalks (cut into 1/2 inch pieces)
- 1/2 cup brown sugar (packed)
- 1/2 cup all purpose flour
- 1 1/2 teaspoon fresh ground nutmeg (1/2 a nut)
- 1/4 cup unsalted butter
- 1/2 cup toasted pecans (chopped)
At a glance
PER SERVING · TIME 45M
CAL 18%·PRO 12%
CARBS 43G49% OF CAL
4G FIBER18G OTHER21G TOTAL SUGAR
FAT 17G45% OF CAL
8G SAT9G 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
- 20m
- Cook
- 25m
- Sodium
- 159mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 323mg
- Calcium
- 95mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.