Moist Rhubarb Coffeecake

Moist Rhubarb Coffeecake Recipe

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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

How to Make Moist Rhubarb Coffeecake


  • 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.

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About Moist Rhubarb Coffeecake

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