2 c Cake flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Plus 2 tb light
- brown sugar, packed
1/4 c Thawed, frozen egg
- substitute
1 c Nonfat plain yogurt
1/2 c Applesauce
1 ts Vanilla
3 c Rhubarb, coarsely chopped
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 substitute 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 tb sugar. Bake at 350 degrees F for 30
to 35 minutes or until cake tests done in center.
Each serving contains: 219 calories; 215 mg sodium; 0 cholesterol; 0 fat;
50 g carbohydrates; 4 g protein; 0.41 g fiber.
Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992.
By Minnie Bernardino and Donna Deane, Times Food Stylists.
