Title: Yogurt Rhubarb Cake
Categories: Cakes, Fruits
Yield: 10 Servings

------------------------------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