moist rhubarb coffeecake

Name: Moist Rhubarb Coffeecake
Ingredients: 2 cup(s) cake flour; 1 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 cup(s) brown sugar, firmly packed; 2 tablespoon(s) brown sugar, firmly packed; 1/4 cup(s) egg substitute, thawed; 1 cup(s) plain, nonfat yogurt; 1/2 cup(s) applesauce; 1 teaspoon(s) vanilla extract; 3 cup(s) rhubarb, coarsely chopped

95 Pinches

Helen McBride

Wellington, FL

Updated on Jul 6, 2011

Rate

No Image

Ingredients

2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar, firmly packed
2 tablespoons brown sugar, firmly packed
1/4 cup egg substitute, thawed
1 cup plain, nonfat yogurt
1/2 cup applesauce
1 teaspoon vanilla extract
3 cups rhubarb, coarsely chopped

How To Make moist rhubarb coffeecake

Step 1

Sift together cake flour, baking powder, baking soda and salt into large bowl.

Step 2

Stir in cup brown sugar.
Step 3

Place egg substitute in bowl.
Step 4

Stir in yogurt, applesauce and vanilla.
Step 5

Stir into flour mixture just until ingredients are almost blended.
Step 6

Quickly stir in rhubarb just until mixed.
Step 7

Turn into 9-inch-square pan sprayed with non-stick vegetable spray or lined with parchment paper.
Step 8

Sprinkle top evenly with remaining 2 tablespoons sugar.
Step 9

Bake at 350 for 30 to 35 minutes or until cake tests done in center.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes