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How To make Moist Rhubarb Coffeecake
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
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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How to Make Oma's Rhubarb Cake | Dessert Recipes | Allrecipes.com
For rhubarb season, make this sweet cake with a crumbly topping! Get the recipe:
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Rhubarb Coffee Cake-Tried and True for over 40 years
This our family recipe
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Quick and Easy Rhubarb Crumble Coffee Cake
This super simple coffee cake recipe is easy to make and has a yummy crumble topping. Which makes it so good.
If you have rhubarb from your garden use it to make these easy breakfast cake your family will love.
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STRAWBERRY RHUBARB COFFEE CAKE recipe, vegan baking, vegetarian
Quick and easy, ONE BOWL coffee cake, made with rhubarb!
Substitute your favorite fruit for the rhubarb: blueberries, raspberries, chopped apples, plumped up raisins... anything goes!! It's all good!
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VEGAN STRAWBERRY RHUBARB COFFEE CAKE
Mix together:
2 cups whole wheat flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
Add:
1 cup water
¼ cup oil of your choice
1 Tablespoon vinegar
1 teaspoon vanilla
Mix together with a spoon until smooth, (approx. 1 minute)
Pour into a greased 9 inch square pan.
Rhubarb:
Chop approx. 1 cup of rhubarb into small pieces.
Add 3 heaping tablespoons of strawberry preserves or jam, and mix.
Spread rhubarb mixture over the batter. Sprinkle with one handful of brown sugar.
Bake at 325 degrees F. until a toothpick inserted in the center comes out clean.
(Approx. 30 minutes)
Top with an additional tablespoon of strawberry preserves and serve!
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