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 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.