In large bowl, cream butter with sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla, then yogurt. combine flour, baking powder, cinnamon and salt; stir into yogurt mixture. Spread batter into greased 13x9 inch cake pan; sprinkle with rhubarb. Topping: In bowl, combine flour, granulated and brown sugars and cinnamon. With pastry blender or 2 knives, cut in butter until mixture resembles coarse meal; stir in hazelnuts. Sprinkle over rhubarb. Bake in 350F oven for about 1 hour or until tester inserted in centre comes out clean. Let cool on rack. * To toast hazelnuts, spread on baking sheet and bake in 350F oven for 8 to 10 minutes or until golden and fragrant. Rub vigorously in tea towel to remove skins. Let cool; chop. Per serving: 526 Calories; 26g Fat (44% calories from fat); 7g Protein; 68g Carbohydrate; 118mg Cholesterol; 348mg Sodium NOTES : Old-fashioned, fruit-topped cakes such as this rhubarb one are easy to make and so delicious when freshly baked. finish off the brunch with another pot of coffee and a square of this cake. Serve with rhubarb sauce, if desired. Recipe by: Canadian Living, May 1992 Posted to Bakery Shoppe Digest147 by Kim
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 278 (48%)|
|Amt Per Serving||% DV|
|Total Fat 30.9g||41 %|
|Saturated Fat 17g||85 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 378.6mg||116 %|
|Sodium 761.5mg||26 %|
|Potassium 184.8mg||5 %|
|Total Carbohydrate 62.3g||18 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 61.1g|
|Protein 13.5g||19 %|
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Calories per serving: 576
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