Rhubarb Yogurt Cake

Rhubarb Yogurt Cake

Slightly adapted from recipe by Megan Gordon of A Sweet Spoonful and Cakes by Pam Corbin

Prep Time: 10 minutes

Cook Time: 40 minutes

Makes: 10 servings

Ingredients

*ingredients available at the market (when in season)

2 1/2 cups thinly sliced rhubarb* 

1 1/2 cups all-purpose flour, plus 1 tablespoon of sprinkling on rhubarb 

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup white rice flour (or cornstarch)

9 tablespoons unsalted butter, room temperature, plus more to grease pan

1 cup sugar

3 eggs, room temperature*

2/3 cup plain whole milk yogurt*

2 teaspoons vanilla extract*

Whipped cream to serve

Instructions

1. Preheat oven to 350 degrees.  Grease a 9-inch bundt pan (or a similar-sized round pan with a removable bottom).  Alternatively, you could use a 9-inch square baking dish.  
2. PU the rhubarb into a bowl and sprinkle with 1 tablespoon of flour, and toss until the pieces are all covered.  This coating will prevent the rhubarb from sinking to the bottom of the cake. 
3. IN a medium mixing bowl, sift together the flour, salt, baking powder, baking soda and white rice flour (or cornstarch). Set aside.
4. In a large mixing bowl, using a handheld electric mixer (or stand mixer), beat the butter until light and slightly fluffy, about 1 to 2 minutes.  Add the sugar and beat well to combine.  Beat in the eggs, one at a time, adding in 1 tablespoon flour mixture after each addition and beating well before adding the next egg.  Stir in the yogurt and vanilla.  Using a spatula or wooden spoon, fold in the remaining flour and sliced rhubarb.
5. Turn the batter out into a prepared plan, leveling the top with the back of a spoon and giving the pan a few taps on the counter to level the mix.  Bake for 40 minutes, or until cake is golden brown and springs back when touched.  Allow to cool for 10 minutes before inverting onto a plate or serving dish.  Serve with whipped cream.  Store leftover cake at room temperature for up to 3 days.

This week’s article: Rhubarb Brings the Sweetness of Spring

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