Yogurt rhubarb cake
10 Servings
Ingredients
| Quantity | 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 | Container Cherry-Vanilla Yogurt, 8 oz | |
| 3 | tablespoons | Milk |
| 1 | cup | Brown sugar, packed |
| ½ | cup | Butter, or margarine |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| 2½ | cup | Fresh or frozen rhubarb, (thawed) chopped |
Directions
NORMAN (RFHH52E
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