Recipe - Rhubarb Coffee Cake

Filling
4 cup Rhubarb (about 8 stalks)
One half cup Sugar
One fourth cup Flour
2 tablespoon Butter
2 teaspoon Ground cinnamon
Batter
Three fourths cup Butter
1 cup Sugar
2 Eggs
1 teaspoon Vanilla extract
1 One half cup Allpurpose flour
One half cup Wholewheat flour
1 teaspoon Baking powder
One fourth teaspoon Baking soda
1 pn Salt
Grated peel of 1 lemon
1 cup Plain yogurt
Topping
One fourth cup Butter
One half cup Firmly packed brown sugar
1 teaspoon Ground cinnamon
One half cup Flour

1. Preheat oven to 400 degrees F. Butter and flour a 9inch springform pan.

2. To make filling: Wash and dry rhubarb stalks. Slice into 1inch 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 buttersugaregg mixture. Fold in yogurtlemon
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.

Recipe By : the California Culinary Academy

From: Emory!rahul.Net!watson@sunshine.Edate: Wed, 23 Mar 1994 12:16:44
~0800 (

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip