Yogurt Rhubarb Cake

Yogurt Rhubarb Cake Ingredients

NORMAN (RFHH52E	1/2 ts Baking soda
2 tb Butter, or margarine	1/2 ts Salt
1/2 c Brown sugar, packed	1 Container Cherry-Vanilla
1/2 c Chopped pecans	3 tb Milk
1/4 c Flour	1 c Brown sugar, packed
1 ts Cinnamon	1/2 c Butter, or margarine
1 c Whole wheat flour	2 Eggs
1 c Flour	1 ts Vanilla
1 1/2 ts Baking powder	2 1/2 c Fresh or frozen rhubarb,
1 ts Cinnamon

Instructions for Yogurt Rhubarb Cake

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

Main Ingredient: CakeCuisine: Uncategorized

More like this...

Rhubarb Frozen Yogurt

Rhubarb And Ginger Crumble And Rhubarb Ice Cream

Rhubarb And Sweet Cicely Strudel with Rhubarb Sauce

rhubarb cake

Diane Helgeson's Rhubarb Cake

Ingredient Insight - look inside this recipe

Baking Powder	Baking soda	Brown Sugar	Cinnamon
Eggs	Flour	Margarine	Milk
Pecan	Rhubarb	Salt	Vanilla
Wheat

Cakes Fruits Butter Milk

for flavor and categorization

Recent searches:   rib fillet steak   eggplant brown rice   enchiladas bean black   salmon mayo   new mexico style barbecue sauce   gob icing   bread bean pinto   rice red sauce   olive oil   potato salad   gateau aux chocolat   cracker barrel bread   souffle flaming   wine seafood   trans fatty acids   cutlets beef   salad steak   down upside fig   canoles   pie angel mocha