"Seasonal recipe"
Rhubarb Cake
4
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Prep time 30mins
Cook time 50mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 pound rhubarb, cut into 1 inch pieces on the diagonal
- 1 1/3 cups sugar, divided
- 1 tablespoon lemon juice
- 1/2 cup softened butter
- 1/2 cup chopped walnuts
- 2 eggs
- 1 1/3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup Greek yogurt
Method
Step 1
Preheat oven to 350ºF. Butter and line a 9 inch springform pan.
Step 2
Stir together rhubarb, lemon juice and 2/3 cup sugar and set aside.
Step 3
Beat butter and remaining sugar with an electric mixer until light and fluffy. Add eggs, one at a time, scraping down the bowl. Whisk flour, baking powder and salt together in a small bowl. Add the flour mixture until just combined.
Step 4
Fold in the greek yogurt.
Step 5
Pour batter into prepared pan and smooth the top evenly. Arrange rhubarb on top.
Step 6
Bake in preheated oven about 50 minutes. The cake is done when a toothpick comes out dry.