Moist Rhubarb Coffeecake

Name: Moist Rhubarb Coffeecake
Ingredients: 2 c cake flour; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 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 applesauce; 1 tsp vanilla extract; 3 c rhubarb, coarsely chopped

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By Helen McBride
@maxnme1

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Ingredients

2 c

cake flour
1 tsp

baking powder
1 tsp

baking soda
1/2 tsp

salt
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

applesauce
1 tsp

vanilla extract
3 c

rhubarb, coarsely chopped
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How to Make Moist Rhubarb Coffeecake

Step-by-Step

Sift together cake flour, baking powder, baking soda and salt into large bowl.
Stir in cup brown sugar.
Place egg substitute 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 for 30 to 35 minutes or until cake tests done in center.