Instructions: Preheat oven to 350 F.

1. Sift flour(s) with baking powder and baking soda, or combine well.

2. Beat egg with yogurt or buttermilk, brown sugar, and oil or melted butter.

3. Stir into flour mixture just until combined.

4. Stir in rhubarb.

5. Pour batter into greased 9-inch square baking dish.

6. Combine topping ingredients. Sprinkle on top.

7. Bake in preheated 350 F oven 40 to 45 minutes or until centre springs back when lightly touched or toothpick inserted in centre comes out dry.

Makes 12 servings.

NOTES :

1. 2 1/4 cups all-purpose flour can be used instead of half all-purpose and half whole wheat flours.

2. If desired, the batter can be baked in 12 muffin cups for 20-25 minutes at 400F.

3. Be careful not to overmix or the texture will be tough. Bonnie Stern usually just uses a wooden spoon rather than a mixer or food processor.

4. "A muffin cake is a light coffee cake that can be cut into squares and eaten on the run."

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