Yogurt Rhubarb Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Cakes, Fruits | 10 | Servings | |
INGREDIENTS
| 2 | T | Butter, or margarine |
| 1/2 | c | Brown sugar, packed |
| 1/2 | c | Chopped pecans |
| 1/4 | c | Flour |
| 1 | t | Cinnamon |
| 1 | c | Whole wheat flour |
| 1 | c | Flour |
| 1 1/2 | t | Baking powder |
| 1 | t | Cinnamon |
| 1/2 | t | Baking soda |
| 1/2 | t | Salt |
| 1 | Container Cherry-Vanilla | |
| Yogurt 8 oz | ||
| 3 | T | Milk |
| 1 | c | Brown sugar, packed |
| 1/2 | c | Butter, or margarine |
| 2 | Eggs | |
| 1 | t | Vanilla |
| 2 1/2 | c | Fresh or frozen rhubarb |
| thawed chopped |
INSTRUCTIONS
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 <nlberry@prodigy.net> on May 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 420
Calories From Fat: 149
Total Fat: 17.1g
Cholesterol: 42.4mg
Sodium: 386.7mg
Potassium: 273.5mg
Carbohydrates: 61.9g
Fiber: 2.2g
Sugar: 37.6g
Protein: 6.5g