2 c. cake flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. plus 2 tbsp. light brown sugar, packed
1/4 c. thawed, frozen egg substitute
1 c. nonfat plain yogurt
1/2 c. applesauce
1 tsp. vanilla
3 c. coarsely chopped rhubarb

Sift together cake flour, baking powder, baking soda and salt into large bowl. Stir in 1 cup brown sugar. Place egg substitute in bowl. Stir in yogurt, applesauce and vanilla. Stir into flour mixture until just blended. Quickly stir in rhubarb just until mixed. Pour into 9-inch square pan sprayed with non-stick vegetable spray.

Sprinkle with remaining 2 tablespoons sugar. Bake at 350 degrees for 30-35 minutes or until done.