Yogurt rhubarb cake

Yield: 10 Servings

Measure Ingredient
2 tablespoons Butter, or margarine
½ cup Brown sugar, packed
½ cup Chopped pecans
¼ cup Flour
1 teaspoon Cinnamon
1 cup Whole wheat flour
1 cup Flour
1½ teaspoon Baking powder
1 teaspoon Cinnamon
½ teaspoon Baking soda
½ teaspoon Salt
1 \N Container Cherry-Vanilla Yogurt, 8 oz
3 tablespoons Milk
1 cup Brown sugar, packed
½ cup Butter, or margarine
2 \N Eggs
1 teaspoon Vanilla
2½ cup Fresh or frozen rhubarb, (thawed) chopped


In a small bowl, combine first 5 ingredients, and set aside for topping. In a medium mixing bowl, stir together the flours, baking powder, cinnamon, baking soda and salt. Set aside. Combine yogurt and milk In a large mixing bowl, beat together brown sugar and butter. Add eggs and vanilla. Beat until fluffy. To this >> mixture, alternately add the 2-flour mixture and the yogurt mixture, beating until well blended. Fold in the rhubarb. Pour batter into a greased and floured 9x13-inch baking dish or pan. Sprinkle topping over batter. Bake at 350 degrees for 45 to 50 minutes, or until done. Serve warm or cool.

Formatted by Elaine Radis BGMB90B; September, 1993 Posted to MC-Recipe Digest V1 #615 by Nancy Berry <nlberry@...> on May 18, 1997

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