Rhubarb Coffee Cake....a bit healthier!

My mom gave me a bunch of rhubarb.

I think it's kind of gross....unless you bake with it then it's quite yummy!

Peighton and I tried Rhubarb Coffee Cake!

I swapped out some of the ingredients for healthier ones and it's pretty good.

Both of my monkeys gobbled it up for breakfast this morning!

I have the original recipe below and have also included what I used instead.

Rhubarb Coffee Cake

Source: Hy-Vee cookbook

1 1/2 c brown sugar

1/2 cup shortening (I replaced this with 1/2 cup applesauce)

1 egg (could have used Egg Beaters if I had some!)

2 c flour

1 t baking soda

1/2 t salt

1 c sour cream ( I used 1 cup plain greek yogurt)

1 1/2 cup chopped rhubarb

Topping:
1/4 c sugar

1/4 c brown sugar

1/2 c pecans (I left these out-my short people would have complained!)

1 T Margarine ( I did use margarine for the topping-it won't be the same with anything else!)
1 t cinnamon

(I also sprinkled some oatmeal on top of the topping!)

Cream brown sugar and shortening/applesauce. Add egg. Combine flour, soda, salt; add alternately with sour cream/yogurt to the creamed mixture.

Fold in the rhubarb.

Spread into greased 9x13 pan.

Combine all topping ingredients.

Sprinkle over batter.

Bake at 350 for 45-50 minutes.

In my version, there is only 1 tablespoon of margarine in the whole thing and it was super yummy!
You could certainly leave the topping off entirely but it wouldn't be the same.