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Recipe: Moist Rhubarb Coffeecake (no oil or shortening)

Desserts - Cakes
MOIST RHUBARB COFFEECAKE

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

Preheat oven to 350 degrees F. Coat a 9-inch-square pan with non-stick vegetable spray or line with parchment paper.

Sift together cake flour, baking powder, baking soda, and salt into large bowl. Stir in cup brown sugar; set aside.

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 prepared pan. Sprinkle top evenly with remaining 2 tablespoons sugar.

Bake at 350 degrees F 30 to 35 minutes or until cake tests done in center.

Servings: 9
Source: Los Angeles Times
MsgID: 0218496
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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