Made Over Rhubarb Coffee Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350 degrees and grease 13x9 baking pan.
Cream butter, baby food and sugars together.
Beat in egg whites one at a time.
Stir in yogurt and vanilla.
Mix flours and baking soda together and fold into batter. (If batter seems too thin, add more wheat flour a little at a time).
Stir in rhubarb.
Turn into prepared pan.
Topping: Mix brown sugar, flour and cinnamon. The cut in butter. Sprinkle over top of prepared batter.
Bake 30-40 minutes until golden brown on the edges.