Recipe - Moist Rhubarb Coffeecake

2 cup Cake flour
1 teaspoon Baking powder
1 teaspoon Baking soda
One half teaspoon Salt
1 cup Plus 2 tablespoons light
Brown sugar, packed
One fourth cup Thawed, frozen egg
Substitute
1 cup Nonfat palin yogurt
One half cup Applesauce
1 teaspoon Vanilla
3 cup Coarsely chopped rhubarb

Rhubarb with its uniquely tangy taste, is a favorite spring fruit of many
midwestern and east coast transplants. Just stir minced 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 9inchsquare
pan sprayed with nonstick 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.