Moist Rhubarb Coffeecake
Recipe
- Title:
- Moist Rhubarb Coffeecake
- Categories:
- Cakes
- Yield:
- 9 servings
Ingredients
- 2 c Cake flour
- 1/4 c Thawed, frozen egg
- 1 ts Baking powder
- Substitute
- 1 ts Baking soda
- 1 c Nonfat palin yogurt
- 1/2 ts Salt
- 1/2 c Applesauce
- 1 c Plus 2 tablespoons light
- 1 ts Vanilla
- Brown sugar, packed
- 3 c Coarsely chopped rhubarb
Directions
- Rhubarb with its uniquely tangy taste, is a favorite spring fruit of many midwestern and east coast transplants.
- Just stir diced uncooked rhubarb into the coffeecake batter and bake.
- (By Times Food Stylists) Sift together cake flour, baking powder, baking soda, and salt into large bowl.
- Stir in cup brown sugar.
- Place egg substitue in bowl.
- Stir in yogurt, applesauce and vanilla.
- Stir into flour mixture just until ingredients are almost blended.
- Quickly stir in rhubarb just until mixed.
- Turn into 9-inch-square pan sprayed with non-stick vegetable spray or lined with parchment paper.
- Sprinkle top evenly with remaining 2 tablespoons sugar.
- Bake at 350 degrees F.
- 30 to 35 minutes or until cake tests done in center.
- Each serving contains: 219 calories; 215 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 4 grams protein; 0.41 gram fiber.
Directions
- Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992.
- By Minnie Bernardino and Donna Deane, Times Food Stylists.
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