Real Recipes From Real Home Cooks ®

moist rhubarb coffeecake

Recipe by
Helen McBride
Wellington, FL

Ingredients For moist rhubarb coffeecake

  • 2 c
    cake flour
  • 1 tsp
    vanilla extract
  • 1/2 c
    applesauce
  • 1 c
    plain, nonfat yogurt
  • 1/4 c
    egg substitute, thawed
  • 2 Tbsp
    brown sugar, firmly packed
  • 1 c
    brown sugar, firmly packed
  • 1/2 tsp
    salt
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 3 c
    rhubarb, coarsely chopped

How To Make moist rhubarb coffeecake

  • 1
    Sift together cake flour, baking powder, baking soda and salt into large bowl.
  • 2
    Stir in cup brown sugar.
  • 3
    Place egg substitute in bowl.
  • 4
    Stir in yogurt, applesauce and vanilla.
  • 5
    Stir into flour mixture just until ingredients are almost blended.
  • 6
    Quickly stir in rhubarb just until mixed.
  • 7
    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 for 30 to 35 minutes or until cake tests done in center.

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