*  Exported from  MasterCook  *

                         Moist Rhubarb Coffeecake

Recipe By     : 
Serving Size  : 9    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cake flour
   1      teaspoon      baking powder
   1      teaspoon      baking soda
     1/2  teaspoon      salt
   1      cup           plus 2 tablespoons light
                        brown sugar -- packed
     1/4  cup           thawed -- frozen egg
                        substitute
   1      cup           nonfat palin yogurt
     1/2  cup           applesauce
   1      teaspoon      vanilla
   3      cups          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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