2 c Cake flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Plus 2 tablespoons light
Brown sugar, packed
1/4 c Thawed, frozen egg
Substitute
1 c Nonfat palin yogurt
1/2 c Applesauce
1 ts Vanilla
3 c Coarsely chopped rhubarb
Rhubarb with its uniquely tangy taste, is a favorite spring fruit of
many midwestern and east coast transplants. Just stir diced uncooked
rhubarb into the coffeecake batter and bake. (By Times Food Stylists)
Sift together cake flour, baking powder, baking soda, and salt into
large bowl. Stir in cup brown sugar. Place egg substitue 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 degrees F. 30 to 35
minutes or until cake tests done in center.
Each serving contains: 219 calories; 215 mg sodium; 0 cholesterol; 0
fat; 50 grams carbohydrates; 4 grams protein; 0.41 gram fiber.
Yields
9 Servings