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280Rhubarb_Coffee_Cake_whole.jpg
280Rhubarb_Coffee_Cake_whole.jpg

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Reviews Date product posted
0 Mon July 4, 2005
Recommended By Average Price Average Rating
No recommendations None indicated None indicated
280Rhubarb_Coffee_Cake_whole.jpg


280Rhubarb_Coffee_Cake_whole.jpg









Description: Ever needed a crumb topping but just couldn't figure out what to do since we can't have brown sugar? I just put together this really yummy topping that can be used for both cakes and pies... or anything else that needs a crumb topping for that matter. Smile
Ingredients: Crumb Topping: 1/2 cup almond meal 1/2 cup pourable splenda 1 tsp cinnamon 4 tablespoons cold butter sliced into several pieces 3 oz Walnuts chopped
How To Prepare: In a small bowl combine almond meal, splenda and cinnamon. Using a pastry blender or 2 knifes cut in the butter until the mixture resembles course meal. Fold in Walnuts. Sprinkle over cake batter. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm or cool with whipped cream, if desired.
Number of Servings: Depends on how what size your servings are...
Carbs per serving - include all nutritional information if known: For the Whole recipe: 1210 Calories; 107g Fat (74.9% calories from fat); 49g Protein; 32g Carbohydrate; 5g Dietary Fiber; 124mg Cholesterol; 475mg Sodium. Exchanges: 2 Grain(Starch); 6 Lean Meat; 18 Fat.
Preparation Time: 5 minutes
Effort (Easy, Average, Difficult): Easy
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