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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.
How To make Moist Rhubarb Coffeecake's Videos
Easy Rhubarb Coffee Cake Recipe without Sour Cream
Easy Rhubarb Coffee Cake Recipe Without Sour Cream
The whole family will love this fresh rhubarb coffee cake recipe. With an easy moist cake and tangy rhubarb top, and delicious streusel topping. Grab your favorite cup of coffee and dig into a large slice of cake. Easy homemade recipe no sour cream needed.
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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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How to make Rhubarb Ribbon Coffee Cake
This Rhubarb Ribbon Coffee Cake recipe is such a Manitoba classic! The thick batter makes for a moist cake topped with delicious rhubarb compote and a streusel topping. This is a great way to use up frozen rhubarb. And really, if you don't have an abundance of rhubarb, do you even live in Manitoba?
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Rhubarb Streusel Cake | Best Summer Dessert
????????????Today's recipe “Rhubarb Streusel Cake“ its very delicious and yummy. Do try this at home with your friends and family. Everyone will love its taste. If you have any suggestions or requests then please write below in the comments. Also don't forget to like and subscribe my channel. Please share my YouTube channel and social media pages with your friends and surroundings. Keep looking my channel and stay tuned for more easy and delicious recipes. Thank you ????
#cake #dessert #rhubarb
INGREDIENTS :
Cake batter:
Soft butter - 200g
Eggs - 4
Vanilla sugar - 1tbsp
Sugar - 200g
Salt - 1/4tsp
Plain flour - 225g
Baking powder - 2tsp
Cornstarch - 30g
Milk - 80ml
Rhubarb - 500g
Streusel :
Butter - 100g
Sugar - 100g
Plain flour - 150g
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The Best Old Fashioned Rhubarb Cake
Hi Everyone.
Today we will be making one of my favorite cakes. It's super easy and is so good. While the cake is baking I will be sharing a little peek on how the garden is growing.
Thanks for watching.
❤️ Stephanie
Old Fashioned Rhubarb Cake
2 eggs
1 ¼ cup sugar
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
2 cups flour
3 cups diced rhubarb
Topping
¾ cup brown sugar pressed firm
¾ cup flour
1 cup rolled oats
½ cup soften salted butter
¼ teaspoon cinnamon
Preheat the oven to 350 degrees and grease a 9x13 baking dish. For the batter: In a mixer combine all wet ingredients to the sugar and blend. Then add all the dry ingredients and combine. Fold in the rhubarb. Pour into a baking dish. For the topping add all ingredients into a bowl and with your hands mix ingredients into a crumble. About pea size. Layer onto dough and bake for 45 minutes or until the topping is golden brown and the knife comes out almost clean.
Rhubarb Upside-Down Cake
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