Rhubarb Yogurt Cake
It’s getting to be that time of year when it’s harder and harder to extract the kids from the park after school. We always head over with me explaining how we’re going to stay for half an hour tops and then we’ve got to get home for dinner. Then they “10 more minutes” me until I can feel my dinner plans cracking, then shattering into a million tiny pieces all around me. It’s not just them, I like that time of day, too. It’s nice to linger after a busy work day, catch up on the neighbourhood gossip, watch the little ones who were bundled up babies last summer start to toddle around. If there were cocktails involved I’d be “10 more minutes”-ing the kids right back.
Alas, there are no cocktails. But there can be picnic dinners that extend the late afternoon into early evening and give the kids a chance to burn off even a little more of their fresh-air inspired madness. Picnic dinners shouldn’t be complicated: just some sandwiches, an easy salad and some chopped fruit. Oh, and maybe a little something sweet, like this favourite cake of mine. This Rhubarb Yogurt cake is a dreamy variation of a cake I’ve shared here and here before, the French yogurt cake. They’re incredibly easy to make and pack up really well, making them perfect to bring to a barbecue or picnic. If you get to the store soon you’ll catch the end of rhubarb season but if you miss it, don’t worry. Frozen rhubarb is almost as good. And anyway, who is going to be picky about that kind of thing at a picnic? Not me….
Photo by Maya Visnyei
- 2 cups fresh rhubarb, chopped into 1 inch pieces
- ¼ cup sugar
- 1 tsp orange zest
- 1 cup sugar
- 1 tsp lemon zest
- 3 eggs
- 1 cup Greek or plain yogurt
- ½ tsp vanilla
- 2 tsp baking powder
- 1 ½ cups spelt flour
- ½ cup vegetable oil
Preheat the oven to 350 degrees.
Toss the rhubarb ¼ cup of sugar and orange zest together in a bowl and set aside.
Place 1 cup of sugar in a large bowl.
Add the zest and use your fingers to rub the zest into the sugar.
Whisk the eggs, yogurt and vanilla into the sugar until the mixture is well blended and light.
Add the flour and baking powder right on top of the yogurt mixture and stir them together just until they combine.
Then blend in the oil.
Prepare a 9 inch round baking pan by lightly greasing it and lining the bottom with a circle of parchment paper then lightly greasing the paper.
Pour in the batter.
Give it a little shimmy to spread it out evenly, then gently spoon your rhubarb evenly over the top of the batter.
Bake for 50 to 60 minutes. Use a tooth pick to check doneness.
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