1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all purpose flour
2 tablespoons butter or margarine, melted
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 8-ounce carton cherry-vanilla yogurt
3 tablespoons milk
1/2 cup butter or margarine
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups chopped fresh or frozen rhubarb, thawed

Directions:
Grease and lightly flour a 13 x 9 x 2 inch baking pan. Set aside. For crumb topping, in a small mixing bowl stir together the 1/2 cup brown sugar, chopped pecans, the 1/4 cup all purpose flour, the 2 tablespoons melted butter or margarine, and 1 teaspoon cinnamon. Mix well. Set mixture aside.

For cake, in a medium mixing bowl stir together the 1 cup all purpose flour, whole wheat flour, baking powder, 1 teaspoon cinnamon, baking soda, and salt. Set aside. In a small mixing bowl stir together yogurt and milk. Set aside.

In a large mixer bowl beat the 1/2 cup butter or margarine with an electric mixer on medium speed for 30 seconds. Add the 1 cup brown sugar and beat till fluffy. Add eggs and vanilla and beat well. Add the dry ingredients and the yogurt mixture alternately to the beaten mixture, beating on low speed after each addition till combined. Fold in the chopped rhubarb.

Pour batter into the prepared pan. Sprinkle the crumb topping evenly over the batter. Bake in a 350°F oven for 40 to 45 minutes or till a wooden toothpick inserted near center comes out clean. Serve warm or cool.

Makes 15 servings.

home      main index      category      recipe list