Serving Size : 10

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 suga, packed
1/2 cup butter or margarine
2 eggs
1 teaspoon vanilla
2 1/2 cups fresh or frozen rhubarb -- (thawed) chopped

• 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.