I make this cake every spring when rhubarb starts showing up in the farmers’ markets and now also in my very own garden.
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 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.
Serve as is or with lightly sweetened whipped cream if you’d like.