Rhubarb Coffeecake Recipe - Cooking Index
2 cups | 125g / 4.4oz | Cake flour |
1 teaspoon | 5ml | Baking powder |
1 teaspoon | 5ml | Baking soda |
1/2 teaspoon | 2.5ml | Salt |
1 cup | 160g / 5.6oz | + 2 tbs light brown sugar - packed |
1/4 cup | 49g / 1.7oz | Thawed - frozen egg |
Substitute | ||
1 cup | 237ml | Nonfat plain yogurt |
1/2 cup | 118ml | Applesauce |
1 teaspoon | 5ml | Vanilla |
3 cups | 438g / 15oz | 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 tablespoons sugar.
Bake at 350F for 30 to 35 minutes or until cake tests done in center.
By Minnie Bernardino and Donna Deane, Times Food Stylists.
Source:
Gourmet Magazine July 1993
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