2 cup cake flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup plus 2 tablespoons light
1 brown sugar, packed
1/4 cup thawed, frozen egg
1 substitute
1 cup nonfat palin yogurt
1/2 cup applesauce
1 tsp vanilla
3 cup coarsely chopped rhubarb
A Recipe for
Moist Rhubarb Coffeecake
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
This Recipe for Moist Rhubarb Coffeecake is one of thousands in the Recipes-to-go Dessert Cookbook.
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
If you enjoy this Moist Rhubarb Coffeecake Recipe - you should enjoy the recipe collections you can find on the websites below:
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
This is a recipe for Moist Rhubarb Coffeecake from the recipe cookbook of Recipes-to-go (Dessert)
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
Food Tip |
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
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.
Serves: 9
Moist Rhubarb Coffeecake Recipe brought to you by Recipes To-Go