Recipe: Yogurt Rhubarb Cake

Jeanne Cluts has worked in the Don Ayres office for more than 10 years, and she also happens to be a pretty phenomenal cook! Every so often, Jeanne passes along one of her amazing recipes. Here, she shares a recipe for Yogurt Rhubarb Cake, and she says it would make a fantastic Mother’s Day treat!

Topping:
2 T. melted butter
1/2 c. brown sugar
1/2 c. chopped pecans
1/4 c. flour
1 tsp. cinnamon

Cake:
1 c. whole wheat flour
1. c. all purpose flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 8-oz. container cherry-vanilla yogurt
3 T. milk
1 c. brown sugar
1/2 c. butter
2 eggs
1 tsp. vanilla
2 1/2 c. rhubarb

To prepare topping:
In small bowl, combine butter, brown sugar, pecans, flour and cinnamon. Set aside.

To prepare cake:
In a medium bowl, stir together whole wheat flour, all purpose flour, baking powder, cinnamon, baking soda and salt.

In a small bowl, combine yogurt and milk.

In a large bowl, beat together brown sugar and butter. Add eggs and vanilla. Beat until fluffy. To this, alternately add flour mixture and yogurt mixture, beating until well blended. Fold in rhubarb. Pour into greased and floured 9 x 13 pan. Sprinkle topping over batter. Bake at 350 degrees for 45-50 minutes.