Rhubarb-Walnut

1/2 cup butter
1 cup honey
2 eggs, beaten
1 teaspoon vanilla
1/2 cup plain yogurt
2 cups flour (all unbleached white flour, or 1 cup whole wheat pastry flour and 1 cup unbleached white flour)
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
3 cups chopped rhubarb
1/2 cup chopped walnuts

This is a very versatile cake recipe. Use peeled and diced apples instead of rhubarb, or use part apples and part rhubarb.

Preheat oven to 350°.
Cream butter. Add honey to butter, and beat until creamy. Add eggs, vanilla, and yogurt. Beat until well blended.
Combine dry ingredients in a separate bowl. Stir into wet ingredients until well-mixed.
Stir in rhubarb and walnuts.
Butter and flour a 13 x 9-inch cake pan or two 9-inch cake pans.
Bake cake for 30 to 35 minutes. Cake is done when a cake tester inserted in the middle comes out clean.