Filling—–
4 c Rhubarb (about 8 stalks)
1/2 c Sugar
1/4 c Flour
2 tb Butter
2 ts Ground cinnamon
Batter—–
3/4 c Butter
1 c Sugar
2 Eggs
1 ts Vanilla extract
1 1/2 c All-purpose flour
1/2 c Whole-wheat flour
1 ts Baking powder
1/4 ts Baking soda
1 pn Salt
Grated peel of 1 lemon
1 c Plain yogurt
Topping—–
1/4 c Butter
1/2 c Firmly packed brown sugar
1 ts Ground cinnamon
1/2 c Flour
1. Preheat oven to 400 degrees F. Butter and flour a 9-inch springform pan.
2. To make filling: Wash and dry rhubarb stalks. Slice into 1-inch pieces
and place in a medium bowl. Toss with sugar, flour, butter, and cinnamon.
Set aside.
3. To make batter: In a large mixing bowl, beat butter and sugar together
until light and fluffy. Beat in eggs and vanilla. Sift flours, baking
powder, baking soda, and salt. Stir lemon peel into yogurt. Fold half of
sifted flour mixture into butter-sugar-egg mixture. Fold in yogurt-lemon
peel. Fold in remaining flour. Mix well.
4. To make topping: In a small bowl, mix butter, brown sugar, and cinnamon.
Mix in flour until crumbly.
5. Place half the batter in prepared pan. Cover batter with filling. Top
with remaining batter. Sprinkle on topping. Bake for 1 hour and 10 minutes.
Cool in pan 10 minutes; carefully remove pan sides; cool completely on wire
rack.
Yields
8 Servings