This is really easy and a good way to use up rhubarb (it's that time of year my way). I hate cooked fruit, but I love this.
Rhubarb Coffee Cake
1/2 c white sugar 1 t cinnamon 1 1/2 c brown sugar 1/2 c dairy-free margarine 2 egg whites 1 cup soy or rice milk 2 1/3 c flour 1 t baking soda 1 t baking powder 2 c chopped rhubarb
Preheat oven to 350. Spray a 9x13 nonstick pan with cooking spray; set aside.
In a small bowl, mix together white sugar and cinnamon. Set aside. Cream together brown sugar and margarine. Add remaining ingredients except rhubarb and mix well. Stir in rhubarb. Pour batter into pan and sprinkle with cinnamon sugar.
Bake 35 minutes at 350 or until toothpick inserted in center comes out clean.
Note: When I ran the recipe through a calorie counter, it came out as 23% calories from fat. This seems awfully low considering it uses a whole stick of margarine, even if it does have a ton of sugar. I'll have to go back and double-check it when I have more time.
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC