Made Over Rhubarb Coffee Cake

• Cake
• 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
• Topping
• 1/2 cup brown sugar
• 1 tablespoon flour
• 1 teaspoon cinnamon
• 1 tablespoon butter

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.

cake, butter, sugar, splenda granular, egg whites, lowfat vanilla yogurt, vanilla, flour, flour, baking soda, rhubarb, topping, brown sugar, flour, cinnamon, butter

Taken from www.food.com/recipe/made-over-rhubarb-coffee-cake-231091 (may not work)