Yogurt Rhubarb Cake

Ingredient :

2 tablespoons butter -- or margarine
1/2 cup brown sugar -- packed
1/2 cup chopped pecans
1/4 cup flour
1 teaspoon cinnamon
1 cup whole wheat flour
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 carton cherry-vanilla yogurt -- 8 oz
3 tablespoons milk
1 cup brown sugar -- packed
1/2 cup butter -- or margarine
2 eggs
1 teaspoon vanilla
2 1/2 cups fresh or frozen rhubarb -- (thawed) chopped

Method :

In a small bowl, combine first 5 ingredients, and set aside for topping.
In a medium mixing bowl, stir together the flours, baking powder,
cinnamon, baking soda and salt. Set aside. Combine yogurt and milk In a
large mixing bowl, beat together brown sugar and butter. Add eggs and
vanilla. Beat until fluffy. To this >> mixture, alternately add the
2-flour mixture and the yogurt mixture, beating until well blended. Fold
in the rhubarb. Pour batter into a greased and floured 9x13-inch baking
dish or pan. Sprinkle topping over batter. Bake at 350 degrees for 45 to
50 minutes, or until done. Serve warm or cool.