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Yogurt Rhubarb Cake Recipe

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This recipe for Yogurt Rhubarb Cake is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. butter or margarine
½ c. brown sugar, packed
½ c. chopped pecans
¼ c. flour
1 t. cinnamon

1 c. whole wheat flour
1 c. flour
1½ t. baking powder
1 t. cinnamon
½ t. baking soda
½ t. salt

1 carton cherry-vanilla yogurt, 8 oz.
3 T. milk

1 c. brown sugar, packed
½ c. butter or margarine
2 eggs or egg beaters
1 t. vanilla

2 1/2 c. chopped fresh or frozen rhubarb (thawed and drained if frozen)
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Directions:
Directions:
In a small bowl, combine the first five ingredients, and set asside 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 the batter into a greased and floured 9x13 baking dish or pan. Sprinkle topping over batter.
Bake at 350º F for 45 to 50 minutes, or until done.
Serve warm or cool.

 

 

 

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