Moist Rhubarb Coffeecake
An amazingly moist and tasty rhubarb cake. The applesauce and yogurt really made the cake super moist and delicious. Considering it's a butter or oil 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!
or all-purpose flour, or half whole wheat and half white flour
liquid egg substitute
or 1 large egg
plain, or low-fat
cut into 1-inch chunks
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.
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℉ (180℃). 30 to 35 minutes or until cake tests done in center.