Moist Rhubarb Coffeecake Recipe

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Moist Rhubarb Coffeecake

Helen McBride


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


1Sift together cake flour, baking powder, baking soda and salt into large bowl.
2Stir in cup brown sugar.
3Place egg substitute in bowl.
4Stir in yogurt, applesauce and vanilla.
5Stir into flour mixture just until ingredients are almost blended.
6Quickly stir in rhubarb just until mixed.
7Turn into 9-inch-square pan sprayed with non-stick vegetable spray or lined with parchment paper.
8Sprinkle top evenly with remaining 2 tablespoons sugar.
9Bake at 350 for 30 to 35 minutes or until cake tests done in center.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy