Rhubarb hazelnut coffee cake

10 Servings

Ingredients

Quantity Ingredient
1 cup Butter, softened
1⅓ cup Granulated sugar
3 Eggs
1 teaspoon Vanilla
½ cup Plain yogurt
2⅓ cup All-purpose flour
1 teaspoon Baking powder
½ teaspoon Cinnamon
¼ teaspoon Salt
6 cups Rhubarb, chopped
Chunky Rhubarb Sauce, optional
½ cup All-purpose flour
¼ cup Granulated sugar
¼ cup Packed brown sugar
¼ teaspoon Cinnamon
¼ cup Butter
⅓ cup Hazelnuts, toasted and chopped

Directions

TOPPING

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 13x9 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.

Recipe by: Canadian Living, May 1992 Posted to Bakery Shoppe Digest147 by Kim <krobb@...> on Jul 6, 1997

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