Moist Rhubarb Coffeecake (#1759)

Serves
Ready
12
1
Hours
Prep
Cook
30
Minutes
30
Minutes
Categories
Cakes Desserts Low Fat Healthy
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Ingredients

  • 2 cups Cake Flour or all-purpose flour, or half whole wheat and half white flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Brown Sugar light, packed
  • 2 tablespoons Brown Sugar
  • 1/4 cup Liquid Egg Substitute or 1 large egg
  • 1 cup Non-Fat Yogurt plain, or low-fat
  • 1/2 cup Applesauce
  • 1 tsp Vanilla Extract
  • 3 cups Rhubarb cut into 1-inch chunks

Directions

  1. Rhubarb with its uniquely tangy taste, is a favorite spring fruit of many midwestern and east coast transplants.
  2. Just stir diced uncooked rhubarb into the coffeecake batter and bake.
  3. Sift together cake flour, baking powder, baking soda, and salt into large bowl.
  4. Stir in cup brown sugar.
  5. Place egg substitue in bowl. Stir in yogurt, applesauce and vanilla.
  6. Stir into flour mixture just until ingredients are almost blended.
  7. Quickly stir in rhubarb just until mixed. Turn into 9-inch-square pan sprayed with non-stick vegetable spray or lined with parchment paper.
  8. Sprinkle top evenly with remaining 2 tablespoons sugar.
  9. Bake at 350° f (180° c). 30 to 35 minutes or until cake tests done in center.
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