12-Egg-White Angel Food Cake

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Recipe Review

Moist Rhubarb Coffeecake

Photo of Moist Rhubarb Coffeecake

An amazingly moist and tasty rhubarb cake. The applesauce and yogurt really made the cake super moist and delicious. Instead of cake flour, I used 1 1/2 cups whole wheat flour and 1/2 cup all-purpose flour, used 1 large egg, and the cake turned out so fluffy and soft. The rhubarb chunks added the sour fruitiness into every bite, which was a yummy addition. Considering it's a fat-free cake, when I had my first piece, I realized that you really didn't need any butter or oil. All the ingredients were just perfectly balanced, the cake was absolutely a winner!