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Rhubarb CoffeeCake #2




Source of Recipe


from aboutcom
Rhubarb CoffeeCake #2

2 c cake flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 c plus 2 tbsps light-brown sugar, packed
1/4 c thawed, frozen egg substitute
1 c nonfat plain yogurt
1/2 c applesauce
1 tsp vanilla
3 c coarsely chopped rhubarb

Sift together cake flour, baking powder, baking soda and salt into large
bowl.
Stir in 1 cup brown sugar.
Place egg substitute 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 brown sugar.
Bake at 350°F for 30 to 35 minutes or until cake tests done in center. Makes
9 servings.