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Ingredientes
- 1Â 1/8 c. all-purpose flour
- 1Â 1/8 c. whole wheat flour
- 1 tsp baking pwdr
- 1 tsp baking soda
- 1 x egg
- 1 c. plain low-fat yogurt or possibly buttermilk
- 1 c. brown sugar
- 1/4 c. melted butter or possibly vegetable oil
- 1Â 1/2 c. diced rhubarb
- 1/3 c. brown sugar
- 1 tsp cinnamon
- 2 Tbsp. melted butter or possibly vegetable oil
Direcciones
- Preheat oven to 350 F.
- 1. Sift flour(s) with baking pwdr and baking soda, or possibly combine well.
- 2. Beat egg with yogurt or possibly buttermilk, brown sugar, and oil or possibly melted butter.
- 3. Stir into flour mix just till combined.
- 4. Stir in rhubarb.
- 5. Pour batter into greased 9-inch square baking dish.
- 6. Combine topping ingredients. Sprinkle on top.
- 7. Bake in preheated 350 F oven 40 to 45 min or possibly till centre springs back when lightly touched or possibly toothpick inserted in centre comes out dry.
- Makes 12 servings.
- NOTES :
- 1. 2 1/4 c. all-purpose flour can be used instead of half all-purpose and half whole wheat flours.
- 2. If you like, the batter can be baked in 12 muffin c. for 20-25 min at 400F.
- 3. Be careful not to overmix or possibly the texture will be tough. Bonnie Stern usually just uses a wooden spoon rather than a mixer or possibly food processor.
- 4. "A muffin cake is a light coffee cake which can be cut into squares and eaten on the run."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 12 servings | |
| Calories 245 | |
| Calories from Fat 63 | 26% |
| Total Fat 7.13g | 9% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 273mg | 11% |
| Potassium 163mg | 5% |
| Total Carbs 42.76g | 11% |
| Dietary Fiber 2.0g | 7% |
| Sugars 24.91g | 17% |
| Protein 4.12g | 7% |
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