Strawberry Rhubarb Coffee Cake

Published in Recipes, Breads Author: CentraCare

Ingredients

  • 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

Topping

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

Directions

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
  • Calories: 212
  • Fat: 4 g.
  • Sat. Fat: 1 g.
  • Trans Fat: 0 g.
  • Sodium: 365 mg
  • Carbs: 41 g.
  • Fiber: 1 g.
  • Protein: 2 g.