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Receta Moist Rhubarb Coffee Cake
by Robyn Savoie

Moist Rhubarb Coffee Cake

I received this recipe several years ago from a lady I worked with right out of school.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 9

Ingredientes

  • 2 Cups Cake Flour
  • 1 Tsp. Baking Powder
  • 1 Tsp. Baking Soda
  • 1/2 Tsp. Salt
  • 1 Cup Plus 2 Tbsp. Packed Light Brown Sugar, Divided
  • 1 Large Egg
  • 1 Cup Plain Reduced-Fat Yogurt
  • 1/2 Cup Unsweetened Applesauce
  • 1 Tsp. Vanilla Extract
  • 3 Cups Fresh or Frozen Rhubarb, Coarsely Chopped

Direcciones

  1. Preheat oven to 350°F.
  2. Sift flour, baking powder, baking soda and salt into a large bowl. In a separate bowl, mix the egg and sugar then add the yogurt, applesauce, and vanilla.
  3. Stir into the flour mixture until blended, then add the chopped rhubarb and mix well. Turn into a 9-Inch square baking pan that is greased or sprayed with non-stick cooking spray.
  4. Sprinkle top with remaining sugar. Bake at 350°F for 30 - 35 minutes or until cake test done in the center.
  5. Tip: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. Sometimes I'll use flavored yogurt in place of plain.