Rhubarb Crumb Cake

• 1/2 cup light vanilla yogurt Sugar Free
• 1 1/2 cups baking mix Splenda Brown Sugar
• 1 egg
• 2 teaspoons vanilla extract
• 2 cups whole wheat pastry flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup lowfat buttermilk
• 1 teaspoon cinnamon
• 4 cups rhubarb Finely Chopped Fresh or Frozen
• 1/2 cup sugar
• 1/4 cup flax seed Milled
• 1/2 cup chopped nuts Optional

1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the vanilla yogurt and brown sugar and cream until smooth.
3. Beat in the egg and vanilla extract until it is smooth and shiny.
4. Then in a separate bowl combine the flour, baking soda, and salt. Whisk together until evenly incorporated.
5. Then add half of the flour mixture into the sugar mixture, then add half of buttermilk and stir to combine. Then add the remaining flour and buttermilk and stir until the batter is smooth.
6. Add the rhubarb to the batter and gently fold it in. Then pour the batter into a greased 9 X 12 batter.
7. In a small bowl combine the sugar and flax seed. Then sprinkle over the top of the cake evenly creating a crumble layer. You can add a 1/2 cup chopped nuts to the topping if you want as well.
8. Bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Slice and serve!

light vanilla yogurt sugar, baking mix splenda, egg, vanilla, whole wheat pastry flour, baking soda, kosher salt, buttermilk, cinnamon, rhubarb, sugar, nuts

Taken from www.yummly.com/recipe/Rhubarb-Crumb-Cake-1670085 (may not work)