Yogurt Rhubarb Cake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
NORMAN (RFHH52E
2 tbsp: Butter, or margarine
1/2 cup: Brown sugar, packed
1/2 cup: Chopped pecans,
1/4 cup: Flour,
1 tsp: Cinnamon,
1 cup: Whole wheat flour,
1 cup: Flour,
1 1/2 tsp: Baking powder,
1 tsp: Cinnamon,
1/2 tsp: Baking soda,
1/2 tsp: Salt,
1 Container: Cherry-Vanilla Yogurt, 8 oz
3 tbsp: Milk,
1 cup: Brown sugar, packed
1/2 cup: Butter, or margarine
2: Eggs,
1 tsp: Vanilla,
2 1/2 cup: Fresh or frozen rhubarb,, (thawed) chopped
Directions:
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 on
May 18, 1997
Source from luhu.jp
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
May 18, 1997
Source from luhu.jp