Rhubarb Snacking Cake
Tangy rhubarb and whole wheat flour create a scrumptious snacking cake perfect for any time of year. Servings 9; bake in 50 minutes.
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Ingredients
- 1 cup rolled oats
- 1 1/4 cup brown sugar, divided
- 6 tablespoons butter, divided
- 1 cup whole wheat pastry flour
- 1/2 cup unbleached flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup nonfat plain yogurt
- 1 large egg
- 1 cup thinly sliced rhubarb
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