Rhubarb Coffee Cake

Cake Ingredients:

  • 1 cup Tova Carbalose Flour OR Carbquik 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

Preparation Instructions:

Preheat oven to 350 degrees. Grease a 9 x 9 cake pan; set aside.

In a small bowl, combine Carbalose flour or Carbquik 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.