Coffeecake -- Moist Rhubarb

Submitted by: jej
Last Updated: 3/11/2005

This wonderful, fat-free coffeecake recipe is quick and easy to make. If you like rhubarb, this one is a winner. And if you REALLY like rhubarb, you may want to peruse the website from whence it came:
http://www.justfruitrecipes.com/rhubarb/index.shtml

MOIST RHUBARB COFFEECAKE

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)

NOTE: Since I've been weighing the flour to measure it, I use a whisk to ensure that the dry ingredients are well mixed and in a fine state. If you note lumps in any of these ingredients, you may choose to sift them.

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

1. Preheat oven to 350ýF. Spray a 9-inch square pan with non-stick vegetable spray OR line with parchment paper.

2. Prepare the chopped rhubarb and set aside.

3. Sift together cake flour, baking powder, soda, and salt into large bowl. Stir in the 1 cup of brown sugar.

4. Place egg substitute in another bowl. Stir in yogurt, applesauce and vanilla.

5. Stir liquid mixture quickly into flour mixture, JUST util ingredients are ALMOST blended.

6. Quickly add rhubarb and stir just until nearly mixed.

7. Turn batter into prepared pan. Sprinkle top evenly with remaining 2 tablespoons of brown sugar.

8. Bake at 350ý 30 to 35 minutes, or until cake tests done in the center.