| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
9 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
Minnie Bernardino and Donna Deane, Times Food Stylists.
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