| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Cakes, Fruits | 10 | Servings | |
INGREDIENTS
| 2 | tb | Butter, or margarine |
| 1/2 | c | Brown sugar, packed |
| 1/2 | c | Chopped pecans |
| 1/4 | c | Flour |
| 1 | ts | Cinnamon |
| 1 | c | Whole wheat flour |
| 1 | c | Flour |
| 1 1/2 | ts | Baking powder |
| 1 | ts | Cinnamon |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | Container Cherry-Vanilla Yogurt, 8 oz | |
| 3 | tb | Milk |
| 1 | c | Brown sugar, packed |
| 1/2 | c | Butter, or margarine |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 2 1/2 | c | Fresh or frozen rhubarb, (thawed) chopped |
INSTRUCTIONS
NORMAN (RFHH52E 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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