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!
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2 c Cake flour 1/4 c Thawed, frozen egg
1 ts Baking powder Substitute
1 ts Baking soda 1 c Nonfat palin yogurt
1/2 ts Salt 1/2 c Applesauce
1 c Plus 2 tablespoons light 1 ts Vanilla
Brown sugar, packed 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
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