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Rhubarb Coffee Cake

bullet¾ cup white sugar
bullet½ cup brown sugar
bullet1/3 cup canola oil
bullet2 large eggs
bullet1 tsp vanilla
bullet1 ½ cups yoghurt
bullet3 cups flour
bullet1 tsp baking powder
bullet1 tsp baking soda
bullet1 tsp salt
bullet2 cups chopped rhubarb

TOPPING:

bullet1/3 cup chopped walnuts or pecans
bullet1/3 cup brown sugar
bullet¼ cup flour
bullet1 Tbsp cinnamon

Preheat oven to 350 degrees.

In a large bowl, combine white sugar, brown sugar, oil, eggs, vanilla and yoghurt. 

In a separate bowl or sifter, mix together flour, baking powder, baking soda and salt.

Add flour mixture to the wet mixture ½ cup at a time, incorporating completely before adding the next portion.

Mix together the 4 topping ingredients in a separate bowl.

Spray 9x13 inch pan with non-stick spray.  Spread batter in the pan.  Sprinkle topping mixture over the batter.

Bake for 35 minutes.