Rhubarb Crumb Cake
By: Abby Smyers
Published: Monday, June 13, 2011 - 8:25am

Ingredients




1/2 cup Sugar Free Light Vanilla Yogurt
1 1/2 cups Splenda Brown Sugar Baking Mix
1 Egg
2 teaspoons Vanilla Extract
2 cups Whole Wheat Pastry Flour (or 1 cup each all purpose and whole 1/2 teaspoon Baking Soda
1/4 teaspoon Kosher Salt
1 cup Lowfat Buttermilk
1 teaspoon Cinnamon
4 cups Finely Chopped Fresh or Frozen Rhubarb
Topping:
1/2 cup Sugar
1/4 cup Milled Flax Seed
1/2 cup Chopped Nuts (Optional)

Preparation

1 Preheat the oven to 350 degrees. 2 In a large bowl, combine the vanilla yogurt and brown sugar and cream until smooth. 3 Beat in the egg and vanilla extract until it is smooth and shiny. 4 Then in a separate bowl combine the flour, baking soda, and salt. Whisk together until evenly incorporated. 5 Then add half of the flour mixture into the sugar mixture, then add half of buttermilk and stir to combine. Then add the remaining flour and buttermilk and stir until the batter is smooth. 6 Add the rhubarb to the batter and gently fold it in. Then pour the batter into a greased 9 X 12 batter. 7 In a small bowl combine the sugar and flax seed. Then sprinkle over the top of the cake evenly creating a crumble layer. You can add a 1/2 cup chopped nuts to the topping if you want as well. 8 Bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Slice and serve!

About


This is a simple and great way to use all that rhubarb that's coming up everywhere! With only 133 calories and less than one gram of fat you can't go wrong making this moist and delicious cake!