Recipe - Rhubarb Hazelnut Coffee Cake

1 cup Butter, softened
1 1/3 cup Granulated sugar
3 Eggs
1 teaspoon Vanilla
One half cup Plain yogurt
2 1/3 cup Allpurpose flour
1 teaspoon Baking powder
One half teaspoon Cinnamon
One fourth teaspoon Salt
6 cup Rhubarb, chopped
Chunky Rhubarb Sauce,
optional

TOPPING
One half cup Allpurpose flour
One fourth cup Granulated sugar
One fourth cup Packed brown sugar
One fourth teaspoon Cinnamon
One fourth cup Butter
1/3 cup 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 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 : Oldfashioned, fruittopped 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@summer.com on Jul 6, 1997