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Moist Rhubarb Coffeecake
2 cups cake flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup firmly packed light brown sugar, plus 2 tablespoons
1 egg
1 cup plain low fat yogurt
1/2 cup applesauce
1 tsp vanilla
3 cups uncooked rhubarb, coarsely chopped
Sift the 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. Stir into the flour mixture until blended, then add the chopped rhubarb and mix well. Turn into a 9-inch square pan that is greased or sprayed with non-stick spray. Sprinkle top with remaining sugar. Bake at 350 for 30-35 minutes until the cake tests done in the center.
Rhubarb Coffee Cake 2
1/4 cup Crisco shortening
1 1/4 cups brown sugar
1 egg
1 cup sour cream
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups rhubarb, floured
1/2 cups walnut
Toppings:
1/2 cup white sugar
1 Tbsp soft butter
1 Tbsp cinnamon
Beat shortening, brown sugar, egg and vanilla. Add sour cream and beat well. Combine dry ingredients and add to sour cream mixture. Mix well. Stir in rhubarb and walnuts. Pour into greased and floured 9X13X2 inch pan. Bake at 350F for 40 minutes to 1 hour. Test after 40 minutes. Cool. Combine topping ingredients; mix well until smooth. Top cake, slice and serve.
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