Moist rhubarb coffeecake
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Moist rhubarb coffeecake
  Rhubarb    Coffee cake    Cakes  
Last updated 6/12/2012 12:41:18 AM. Recipe ID 25. Report a problem with this recipe.
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      Title: Moist rhubarb coffeecake
 Categories: Cakes
      Yield: 9 servings
 
      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.
  




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Recipe ID 25 (Apr 03, 2005)

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