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Rhubarb Yogurt Cake

As requested by some of you on facebook, here’s the recipe for the Rhubarb Yogurt Cake I made today. I made it before I went to pick up my three-year-old son from school. He is always famished when I get him so I always bring a snack. Today it was a warm square of this cake. It took me exactly 8 minutes to make the batter and about 35-40 to bake. I was running late and not sure I was going to make it before he started wondering where I was. That’s why I know how long it took me!

I make this cake every spring when rhubarb starts showing up in the farmers’ markets and now also in my very own garden. Even though my rhubarb plant started out nice and deep red now the stalks are mostly green. Anyone know why this is? It tastes fine, but with rhubarb the color is half the fun.

 

 

Rhubarb Yogurt Cake (adapted from my cousin Mary Lane)

This cake is not very sweet so if you like sweeter desserts I would add a few Tb

s. of honey or maple

syrup in additional to the brown sugar.

4 cups rhubarb, sliced thinly

1/4 cup butter (softened if you have time but not necessary)

1 1/2 cups brown sugar (loosely packed)

grated zest of 1/2 an orange (skip if you don’t have on hand)

1 egg

1 tsp vanilla

2 cup all-purpose flour (or 1 cup whole wheat pastry and 1 cup all -purpose)

1 tsp baking soda

3/4 tsp salt

1 cup whole-milk yogurt

Preheat oven to 375. Butter a 9 x 13 cake pan.

Cream butter with a wooden spoon, add zest and sugar and cream together until well blended. Whisk in egg and vanilla, add flour, soda and salt and finally yogurt and then rhubarb until mixed. Do not over mix. Spread batter in prepared in pan and bake until golden around the edges and tester comes out clean. It will seem a bit soft but firms up as it cools.

Serve as is or with lightly sweetened whipped cream.

Happy Spring!

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9 Comments Post a comment
  1. Yum, yum, yum! Can’t wait to try it. Our rhubarb is just starting and looking nice and red. Also have a bunch of yogurt I need to use up – perfect! Thanks again, Kake!

    April 9, 2010
  2. Daddy #

    Hmmm, market

    April 9, 2010
  3. Jennifer #

    Just finished off my second warm piece of rhubarb yogurt cake. So easy to make and even my preschooler liked it. Thanks.

    April 19, 2010
  4. jane stevens #

    Hi Katherine, My mother told me that if you put old dried out cheese in a jar and add a bit of red wine and wait a bit ( a week?, a month?) one
    Jane would have a delicious cheese spread. It doesn’t work for me. Any suggestions?
    Jane

    March 26, 2011
  5. Jane–that is one of the oddest things I’ve ever heard. I imagine its success would depend a lot on the kind of cheese, wine, ratio of the two, etc. I’m afraid I’m at a loss for this one. Maybe just enjoy the cheese at its prime and same with the wine–add some bread and call it good.

    March 26, 2011
  6. Hi Katherine- This simple snack cake has become popular at Jason’s office since last spring when I made it for the first time. I am making it now (and adding some fresh raspberries because I have a few) so he can take to work tomorrow. It’s good stuff. I think about you every time I make it…thank you again for sharing.

    June 19, 2011
  7. Leesa #

    I just made this for breakfast this morning and it was DELICIOUS!!! I didn’t have whole milk yogurt but used fat free Greek yogurt instead and it worked just fine! I did sprinkle a little bit of turbinado sugar over the top before baking! I will DEFINITELY be making this one again!!

    June 16, 2012
    • Leesa #

      I forgot to add that I added some cinnamon…. we LOVE cinnamon!! Thanks again!

      June 16, 2012
      • Thrilled that you enjoyed it Leesa. And the cinnamon addition sounds lovely. will have to try that.

        June 16, 2012

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