Rhubarb Cake
This recipe was first introduced to us by a farmer in upstate New York. Its delicate flavor, with the tang of the rhubarb, is a welcome taste of spring and early summer.
Makes
Serving size
Ingredients
CAKE INGREDIENTS:
4 tablespoons butter, unsalted
¾ cup sugar
1 large egg
1 cup yogurt
2 small stalks (305 grams) rhubarb
2 cups flour, white all-purpose
1 teaspoon baking soda
⅛ teaspoon salt
TOPPING INGREDIENTS:
⅓ cup brown sugar, packed
1 teaspoon cinnamon
½ cup walnuts, chopped
2 teaspoons butter, unsalted
Special Equipment:
8-inch round or square baking pan
Sieve
Instructions
CAKE DIRECTIONS:
- Preheat the oven to 350°F. Spray an 8-inch round or square baking pan with cooking spray.
- Place the butter and sugar in a mixing bowl. Beat with an electric mixer or whisk.
- Crack an egg into the bowl. Beat again until the egg is incorporated.
- Add the yogurt and whisk until creamy.
- Cut the rhubarb into 1-inch pieces.
- Pour the flour, baking soda and salt into a sieve and gently shake them into a bowl.
- Mix the dry ingredients into the butter mixture. Add the rhubarb to the mixture and mix well with a spoon.
- Pour the cake batter into baking pan and set aside.
TOPPING DIRECTIONS:
- Place the brown sugar and cinnamon into a small bowl with nuts.
- Melt butter in a small saucepan over low heat.
- Pour the hot butter into a mixing bowl over the sugar, cinnamon and nuts.
- Mix well with a wooden spoon.
- Pour the nut topping over the cake batter into the baking pan, distributing evenly.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Cooking Tip
If you cannot eat an entire cake, you can back the batter in a muffin tin and cups and freeze individually in foil to enjoy later, as you wish.
Recipe Contributed by FamilyCook Productions
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