- 1 pound rhubarb, cut into 1 inch pieces on the diagonal
- 11/3 cups sugar, divided
- 1 tablespoon lemon juice
- 1/2 cup softened butter
- 1/2 cup chopped walnuts
- 2 eggs
- 11/3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup Greek yogurt
Preheat oven to 350ºF. Butter and line a 9 inch springform pan.
Stir together rhubarb, lemon juice and 2/3 cup sugar and set aside.
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.
Fold in the greek yogurt.
Pour batter into prepared pan and smooth the top evenly. Arrange rhubarb on top.
Bake in preheated oven about 50 minutes. The cake is done when a toothpick comes out dry.