No-Fat Rhubarb Coffee Cake

“Rhubarb Season Returns,” The Morning Star Weds May 7, 2008

  • 2 c. cake flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 c. firmly packed light brown sugar, plus 2 tbsp.
  • 1 egg
  • 1 c. plain low fat yogurt
  • ½ c. applesauce
  • 1 tsp. vanilla
  • 3 c. uncooked rhubarb, coarsely chopped

Sift the flour, baking powder, baking soda and salt into a large bowl. In a separate bowl, mix the egg and 1 c. of sugar. When well-mixed, add the yogurt, applesauce and vanilla. Stir into the flour mixture until well-blended, then add the chopped rhubarb and mix well. Turn into a 9-inch square pan that is greased or sprayed with non-stick spray. Sprinkle top with remaining sugar. Bake at 350 F for 30-35 mins until cake tests done in the centre.

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