Rhubarb Yogurt Cake

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Rhubarb Yogurt Cake

I make this cake every spring when rhubarb starts showing up in the farmers’ markets and now also in my very own garden.

rhubarb sliced for yogurt cakeRhubarb 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 tablespoons 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 or 1 lemon (skip if you don’t have on hand)
1 egg
1 teaspoon vanilla
2 cups all-purpose flour (or 1 cup whole wheat pastry and 1 cup all -purpose)
1 teaspoon baking soda
3/4 teaspoon 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 about 25 minutes. It will seem a bit soft but firms up as it cools.

rhubarb yogurt cake

 

Serve as is or with lightly sweetened whipped cream if you’d like.

 

11 Responses to “Rhubarb Yogurt Cake”

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  1. Laura says:

    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!

  2. Daddy says:

    Hmmm, market

  3. Jennifer says:

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

  4. jane stevens says:

    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

  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.

  6. Lucy says:

    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.

  7. Leesa says:

    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!!

  8. Nancy Ege says:

    time? how long?! just stuck it in the oven.

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