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Ingredientes
- 2 c. Cake flour
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 c. Plus 2 Tbsp. light
- Â Â Brown sugar, packed
- 1/4 c. Thawed, frzn egg
- Â Â Substitute
- 1 c. Nonfat palin yogurt
- 1/2 c. Applesauce
- 1 tsp Vanilla
- 3 c. Coarsely minced rhubarb
Direcciones
- 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 pwdr, baking soda, and salt into large bowl. Stir in c. brown sugar. Place egg substitue in bowl. Stir in yogurt, applesauce and vanilla. Stir into flour mix just till ingredients are almost blended. Quickly stir in rhubarb just till mixed. Turn into 9-inch-square pan sprayed with non-stick vegetable spray or possibly lined with parchment paper.
- Sprinkle top proportionately with remaining 2 Tbsp. sugar. Bake at 350 degrees F. 30 to 35 min or possibly till cake tests done in center.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 9 servings | |
| Calories 134 | |
| Calories from Fat 10 | 7% |
| Total Fat 1.09g | 1% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 421mg | 18% |
| Potassium 142mg | 4% |
| Total Carbs 26.96g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.0g | 1% |
| Protein 3.56g | 6% |
