Yogurt Rhubarb Cake

Recipe Ingredients

2 tablespoons	30ml	Butter - or margarine
1/2 cup	80g / 2.8oz	Brown sugar - packed
1/2 cup	73g / 2.6oz	Pecans - chopped
1/4 cup	15g / 0.5oz	Flour
1 teaspoon	5ml	Cinnamon
1 cup	62g / 2.2oz	Whole wheat flour
1 cup	62g / 2.2oz	Flour
1 1/2 teaspoons	7.5ml	Baking powder
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1		Crtn cherry-vanilla yogurt
3 tablespoons	45ml	Milk
1 cup	160g / 5.6oz	Brown sugar - packed
1/2 cup	99g / 3.5oz	Butter - or margarine
2		Eggs
1 teaspoon	5ml	Vanilla
2 1/2 cups	365g / 12oz	Fresh or frozen rhubarb - (thawed) chopped

Recipe Instructions

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 350F for 45 to 50 minutes, or until done.

Serve warm or cool.

Source:
Cultured Milk Products, by Hallgarten (1985)

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