members recipes

This simple and oh-so-delicious cake is incredibly tender and moist, and has the most lovely balance of sweet and sour. Though humble-looking, it\'s taste is anything but!

Ingredients
1/4 cup butter, softened
1 1/2 cups packed brown sugar
1 egg
1 tablespoon vanilla extract
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup yogurt (I used low fat and it still came out amazingly tender and moist!)
4 cups chopped rhubarb
1/4 cup white sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
powdered sugar
In large bowl, cream together butter or margarine and brown sugar• Beat in egg and vanilla.
Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture• Fold in yogurt and rhubarb• (note: the batter will seem very thick, almost like cookie dough; this is how it is supposed to be!) Spoon batter into greased and floured baking pan.
Stir together white sugar and spices; sprinkle over batter.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean• (Mine only took 30 minutes because I used a large baking pan.)
Sprinkle with a little bit of powdered sugar.
Cut into squares when cool• (actually, i couldn\'t wait and cut a piece to try while it was still warm...sooo delicious!)

Method
In large bowl, cream together butter or margarine and brown sugar. Beat in egg and vanilla.
Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture. Fold in yogurt and rhubarb. (note: the batter will seem very thick, almost like cookie dough; this is how it is supposed to be!) Spoon batter into greased and floured baking pan.
Stir together white sugar and spices; sprinkle over batter.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean. (Mine only took 30 minutes because I used a large baking pan.)
Sprinkle with a little bit of powdered sugar.
Cut into squares when cool. (actually, i couldn\'t wait and cut a piece to try while it was still warm...sooo delicious!)