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Yogurt Rhubarb Cake




Source of Recipe


from aboutcom
Yogurt Rhubarb Cake

2 tablespoons butter, or margarine
1/2 cup brown sugar, packed
1/2 cup chopped pecans
1/4 cup flour
1 teaspoon cinnamon
1 cup whole wheat flour
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 carton cherry-vanilla yogurt, 8 oz
3 tablespoons milk
1 cup brown sugar, packed
1/2 cup butter, or margarine
2 eggs
1 teaspoon vanilla
2 1/2 cups 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°F for 45 to 50 minutes, or until
done. Serve warm or cool.