Moist Rhubarb Coffee Cake
2 cups plain flour (or use self raising and forget the baking powder and soda)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup firmly packed light brown sugar, plus 2 tablespoons
1 cup plus about an eggs worth of firm fresh tofu, blended with a little water to a
smooth thick yogurt consistency
1 dessert spoon margarine
1/2 cup applesauce
2 teaspoons vanilla essence
3 cups uncooked rhubarb, chopped into smallish pieces
Preheat oven to 350.
Mix the (recently blended for extra air bubbles) tofu, applesauce, vegan margarine and vanilla with the cup of vegan sugar in a bowl.
Sift the flour, baking powder, baking soda and salt on top. Stir into the tofu mixture until blended. Add the chopped rhubarb, and mix well but quickly so you don't lose the air bubbles.
Turn into a 9 inch square pan that is greased or sprayed with non-stick spray (or a round loose bottom one lined with baking parchment if you want it to look more traditionally cakey). Sprinkle top with remaining vegan sugar. Bake at 350 for 30-35 minutes until the cake tests done in the center.
May go a bit soggy after a day or two, still tastes good! Excellent served with vanilla soy ice-cream.