Strawberry-Rhubarb Coffee Cake

While rummaging in the freezer for chicken breasts, I noticed my stash of rhubarb and strawberries had not yet disappeared. Suddenly I was inspired to make a dessert! A quick search in my recipe box produced a recipe for rhubarb coffee cake. Of course, I needed to substitute some of the ingredients to accommodate the family member with food allergies, and I reduced the sugar for the sake of those with diabetic tendencies. Decreasing sugar content in a rhubarb recipe can be hazardous, but I did it anyway.

The strawberries and rhubarb are still draining. The dry ingredients are ready to sift. My kitchen is in its usual state of looking very well-used. No photo staging today!

Creaming the "butter", brown sugar and eggs in the electric mixer.

Instead of buttermilk, I used one cup of coconut milk from a can, plus 1 Tablespoon raw vinegar.

I've had this plastic nut chopper for many years, and it still works just great!

Nuts, sugar, and cinnamon are ready for the topping. Note: the cans of green chilies in the background are definitely for another cooking project, not this one!

The dry ingredients and coconut milk have been added into the bowl.

Stirring in the fruit. I'm sure I used more than the recipe called for. Oh well!

I divided up the batter into two smaller pans instead of a 9x13, in case I want to freeze one pan for later.

Baked and out of the oven! Smells delicious!

And I am happy to report it tastes good, too. Since I halved the sugars, it is more of a snack-like coffee cake than a super-sweet dessert cake. Whipped topping or vanilla ice cream would be really good on this, for those who can eat it.

Dairy-Free Reduced-Sugar Strawberry-Rhubarb Coffee Cake

1/2 cup Earth Balance Spread, softened
3/4 cup brown sugar
2 eggs
2 cups flour
1/2 tsp salt
1 tsp baking soda
1 cup canned coconut milk
1 T. raw cider vinegar
1 1/2 cup rhubarb, frozen or fresh, chopped (I used more)
1 cup strawberries, frozen or fresh (I used more)
1/4 cup sugar
1/2 cup chopped nuts
1 tsp. cinnamon

Combine coconut milk and vinegar; let it set for a few minutes. Cream Earth Balance Spread and brown sugar in mixer. Add eggs. Combine dry ingredients, and add to mixer alternately with the coconut milk. Fold in rhubarb and strawberries. pour into 9x13 greased pan. Mix sugar, cinnamon and nuts; sprinkle on batter.

Bake 45 minutes at 350 degrees.

All photos taken on my Android phone.