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Healthy Recipes

  • Strawberry Rhubarb Coffee Cake

Strawberry Rhubarb Coffee Cake


  • 1 cup plus 3 tablespoons sugar, divided
  • 1/4 cup cornstarch
  • 1-1/2 cups fresh or frozen strawberries, quartered
  • 1-1/2 cups rhubarb, cut into 1/2-inch pieces
  • 2 cups biscuit/baking mix
  • 2/3 cup skim milk
  • 4 egg whites
  • 2 tablespoons applesauce


  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 cup sugar
  • 1/4 cup cold margarine


In a saucepan, combine 1 cup of sugar and cornstarch. Add fruit; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from the heat; allow to cool. Meanwhile, in a mixing bowl, combine the biscuit mix, milk, egg whites, applesauce, and remaining sugar; mix well.

Spread two-thirds of the batter into a greased 13 x 9-inch baking pan.  Spread with fruit mixture. Spoon remaining batter over the top. For topping, combine pudding mix and sugar. Cut in margarine until crumbly; sprinkle over batter. 

Bake at 350 degrees for 35-40 minutes.

Yield: 15 servings

Nutrition Information Per Serving
CaloriesFatSat. FatTrans FatSodiumCarb.FiberProtein
Strawberry Rhubarb Coffee Cake 212 4 g. 1 g. 0 g. 365 mg. 41 g. 1 g. 2 g.