Yogurt Rhubarb Cake
- ------------------------------NORMAN (RFHH52E------------------------------
- 2 tb Butter, or margarine
- 1/2 c Brown sugar, packed
- 1/2 c Chopped pecans
- 1/4 c Flour
- 1 ts Cinnamon
- 1 c Whole wheat flour
- 1 c Flour
- 1 1/2 ts Baking powder
- 1 ts Cinnamon
- 1/2 ts Baking soda
- 1/2 ts Salt
- 1 Container Cherry-Vanilla
- -Yogurt, 8 oz
- 3 tb Milk
- 1 c Brown sugar, packed
- 1/2 c Butter, or margarine
- 2 Eggs
- 1 ts Vanilla
- 2 1/2 c 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 on
May 18, 1997
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
May 18, 1997
