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CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Canadian	Cakes, Brunch	10	Servings

INGREDIENTS

1	c	Butter, softened
1 1/3	c	Granulated sugar
3		Eggs
1	ts	Vanilla
1/2	c	Plain yogurt
2 1/3	c	All-purpose flour
1	ts	Baking powder
1/2	ts	Cinnamon
1/4	ts	Salt
6	c	Rhubarb, chopped
		Chunky Rhubarb Sauce, optional
1/2	c	All-purpose flour
1/4	c	Granulated sugar
1/4	c	Packed brown sugar
1/4	ts	Cinnamon
1/4	c	Butter
1/3	c	Hazelnuts, toasted and chopped

INSTRUCTIONS

TOPPING
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 350¡F 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 350¡F 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  <krobb@summer.com> on Jul 6, 1997

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