Made Over Rhubarb Coffee Cake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 1/4 cup butter, softened
• 1/4 cup pear baby food (i've also used prune baby food)
• 3/4 cup sugar
• 3/4 cup splenda granular
• 4 egg whites
• 1 cup low-fat vanilla yogurt (plain yogurt also works)
• 1 teaspoon vanilla
• 1 cup flour
• 3/4 cup wheat flour
• 1 teaspoon baking soda
• 2 cups rhubarb, finely chopped
• 1/2 cup brown sugar
• 1 tablespoon flour
• 1 teaspoon cinnamon
• 1 tablespoon butter

Recipe

• 1 preheat oven to 350 degrees and grease 13x9 baking pan.
• 2 cream butter, baby food and sugars together.
• 3 beat in egg whites one at a time.
• 4 stir in yogurt and vanilla.
• 5 mix flours and baking soda together and fold into batter. (if batter seems too thin, add more wheat flour a little at a time).
• 6 stir in rhubarb.
• 7 turn into prepared pan.
• 8 topping: mix brown sugar, flour and cinnamon. the cut in butter. sprinkle over top of prepared batter.
• 9 bake 30-40 minutes until golden brown on the edges.