Rhubarb Coffee Cake

To say I am a pro baker couldn't be farther from the truth. I'm a messy, let's get this done kind of baker. The quicker the better. I have no patience. 
When I told my friend Eleanor that I'd never cooked or baked with Rhubarb she quickly brought me some from her garden. Now what to do with it? Nancy suggested a coffee cake and so here we are. 

Now like I said I'd never baked with Rhubarb so I knew it looked like red celery, was kind of tart, but I had no idea it would be as stringy as celery. I don't know if there is a particular way you are supposed to prepare Rhubarb but I totally peeled those suckers. I tried to get rid of the stringy fibers. Eleanor also let me know that in all Rhubarb recipes she has ever tried it always calls for a bit of lemon juice. I thought that was weird considering the Rhubarb is already tart but who am I to question it. Once I diced up my Rhubarb I tossed it in about a tablespoon of lemon juice and let it sit while I got the rest of it going. 

Is it ok to say that this Rhubarb Coffee Cake turned out Frickin' amazing? Now, if you aren't on the myWW (Weight Watcher's) train you can replace the stevia with regular sugar, and you can use regular flour as well. For myWW friends if you choose to use regular flour this will bring the points up to 3SP, but still well worth it!
 













Recipe makes 15 portions
Prep time: 15mins
Bake time: 30-35mins
myWW Blue, Purple and Green plans 2SP


Ingredients: 
2 eggs
1 cup Stevia
1 tsp vanilla
1/2 cup applesauce
1/2 cup fat free plain greek yogurt
1 cup unsweetened almond milk
2 cups Kodiak Protein Powercakes mix
pinch of salt
3 tsp baking powder
1 cup of diced Rhubarb

For sugar topping mix together: 
1/4 cup Almond flour
6 tsp sifted brown sugar
2-3 Tbsp Stevia
2 tsp cinnamon

1. Preheat oven to 350 and spray a 9x13 pan with cooking spray.
2. In one bowl mix together the Kodiak mix, salt and baking powder and set aside. 
3. In another bowl cream the eggs, Stevia and vanilla. Add the remaining wet ingredients and mix well. 
4. Slowly start adding the dry ingredients and mix until well combined. Fold in the Rhubarb. 
5. Pour the batter into the pan but reserve about 1 cup of it. Generously sprinkle on the Sugar topping covering the entire surface. 
6. Using a tablespoon spoon the remaining batter in patches over top. 
7. Bake for 30-35mins, until a toothpick comes out clean.