Rhubarb Cake

Rhubarb Cake

Topping
1 cup chopped nuts 2 tablespoons unsalted butter melted
½ cup granulated sugar 1 teaspoon ground cinnamon

Cake
1 ½ cups packed light brown sugar 1 teaspoon baking soda
4 tablespoons unsalted butter ½ teaspoon salt
1 large egg 1 pound rhubarb cut into 1 inch pieces
1 cup plain yogurt
2 cups all purpose flour

Preheat oven to 350. Grease a 13 by 9 baking pan. For the topping combine the nuts, granulated sugar, melted butter, and cinnamon in a small bowl. Set aside.

For the cake, beat the brown sugar, softened butter, and egg with a mixer until well blended; beat in yogurt. Add the flour, baking soda, salt to the butter mixture; stir to blend. Fold in the rhubarb and spread the batter into the prepared pan. Sprinkle on the topping.

Bake the cake for 35 to 40 minutes, until center springs back when gently pressed. Let cool on a wire rack for 10 minutes before cutting.