Instructions: In large bowl, cream butter with sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla, then yogurt.

combine flour, baking powder, cinnamon and salt; stir into yogurt mixture.

Spread batter into greased 13x9 inch cake pan; sprinkle with rhubarb.

Topping: In bowl, combine flour, granulated and brown sugars and cinnamon.

With pastry blender or 2 knives, cut in butter until mixture resembles coarse meal; stir in hazelnuts. Sprinkle over rhubarb. Bake in 350iF oven for about 1 hour or until tester inserted in centre comes out clean. Let cool on rack.

* To toast hazelnuts, spread on baking sheet and bake in 350iF oven for 8 to 10 minutes or until golden and fragrant. Rub vigorously in tea towel to remove skins. Let cool; chop.

NOTES : Old-fashioned, fruit-topped cakes such as this rhubarb one are easy to make and so delicious when freshly baked. finish off the brunch with another pot of coffee and a square of this cake. Serve with rhubarb sauce, if desired.

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