Yogurt Rhubarb Cake

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Try this Yogurt Rhubarb Cake recipe, or contribute your own.


1/2 c Butter, or margarine
1 c Whole wheat flour
1/2 ts Baking soda
3 tb milk
1/2 c Brown Sugar; Packed
1 c Brown Sugar; Packed
2 1/2 c Fresh or frozen rhubarb,
1/2 c Pecans; chopped
1 c Flour
1 1/2 ts Baking Powder
1 ts Vanilla
2 tb Butter, or margarine
1 Container Cherry-Vanilla
1/2 ts Salt
1/4 c Flour
1 ts Cinnamon
1 ts Cinnamon
2 Eggs

Original recipe makes 10 Servings



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

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