Moist Rhubarb Coffeecake

Course : Cakes
Serves: 9
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2 Cup Cake flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1 1/8 Cup light Brown sugar, packed
1/4 Cup Thawed, frozen egg
1 Cup Nonfat palin yogurt
1/2 Cup applesauce
1 teaspoon Vanilla
3 Cup Coarsely chopped rhubarb

Preparation / 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.


Nutritional Information:

219 calories; 215 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 4 grams protein; 0.41 gram fiber.

1 Kitchen's say:
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