The best delicious Moist Rhubarb Coffeecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Moist Rhubarb Coffeecake recipe today!
Hello my friends, this Moist Rhubarb Coffeecake recipe will not disappoint, I promise! Made with simple ingredients, our Moist Rhubarb Coffeecake is amazingly delicious, and addictive, everyone will be asking for more Moist Rhubarb Coffeecake.
What Makes This Moist Rhubarb Coffeecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Moist Rhubarb Coffeecake.
Ready to make this Moist Rhubarb Coffeecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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.
Yields
9 Servings
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