| 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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