1 c Butter, softened
1 1/3 c Granulated sugar
3 Eggs
1 ts Vanilla
1/2 c Plain yogurt
2 1/3 c All-purpose flour
1 ts Baking powder
1/2 ts Cinnamon
1/4 ts Salt
6 c Rhubarb, chopped
Chunky Rhubarb Sauce,
-optional
TOPPING
1/2 c All-purpose flour
1/4 c Granulated sugar
1/4 c Packed brown sugar
1/4 ts Cinnamon
1/4 c Butter
1/3 c Hazelnuts, toasted and
-chopped
In large bowl, cream butter with sugar until fluffy. Beat in eggs, one at a
time, beating well after each addition. Beat in vanilla, then yogurt.
combine flour, baking powder, cinnamon and salt; stir into yogurt mixture.
Spread batter into greased 13×9 inch cake pan; sprinkle with rhubarb.
Topping: In bowl, combine flour, granulated and brown sugars and cinnamon.
With pastry blender or 2 knives, cut in butter until mixture resembles
coarse meal; stir in hazelnuts. Sprinkle over rhubarb. Bake in 350?F oven
for about 1 hour or until tester inserted in centre comes out clean. Let
cool on rack.
* To toast hazelnuts, spread on baking sheet and bake in 350?F oven for 8
to 10 minutes or until golden and fragrant. Rub vigorously in tea towel to
remove skins. Let cool; chop.
Per serving: 526 Calories; 26g Fat (44% calories from fat); 7g Protein; 68g
Carbohydrate; 118mg Cholesterol; 348mg Sodium
NOTES : Old-fashioned, fruit-topped cakes such as this rhubarb one are easy
to make and so delicious when freshly baked. finish off the brunch with
another pot of coffee and a square of this cake. Serve with rhubarb sauce,
if desired.
Yields
10 Servings