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    Rhubarb: Cherry-Rhubarb Cake


    Source of Recipe


    www.amethysts-recipes.com

    List of Ingredients




    2 tablespoons butter or margarine
    1/2 cup firmly packed brown sugar
    1/2 cup chopped pecans
    1/4 cup self-rising flour
    1 teaspoon ground cinnamon
    1 cup whole wheat flour
    1 cup self-rising flour
    1 teaspoon ground cinnamon
    1 carton cherry-vanilla yogurt (8 ounce)
    3 tablespoons milk
    1 cup firmly packed brown sugar
    1/2 cup butter or margarine softened
    2 eggs
    1 teaspoon vanilla extract
    2 1/2 cups chopped rhubarb

    Recipe



    In a small bowl, combine butter, brown sugar, pecans, flour, and cinnamon; mix until crumbly.� Set aside.

    In a medium bowl, combine flours and cinnamon; set aside.� In a small bowl, combine yogurt and milk.

    Preheat oven to 350�F.� Spray a 13x9-inch baking pan with non-stick vegetable spray.

    In a large mixing bowl, cream brown sugar and butter until light and fluffy.� Add eggs and vanilla; beat until well combined.� Add flour mixture and yogurt mixture alternately, beating well after each addition.� Fold in rhubarb.� Pour into prepared baking pan; sprinkle with topping mixture.

    Bake 45 to 50 minutes or until a tester inserted in the center comes out clean.� Cool in pan on a wire rack.� Cut into squares.


 

 

 


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