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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