Rhubarb Yogurt Cake

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

Rhubarb Yogurt Cake


  • 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.



You might also like


Black Bean Burgers

Veg­e­tar­ian cook­ing can get a bad rap. For those who aren’t reg­u­larly prepar­ing meals with­out meat I think the 1970s, macrame plant holder beside the Moose­wood cook­book halo still lingers. In real­ity,

By Season

Egg Drop Soup

Scarlett awoke the other night in a frightened sweat. I’m never really surprised when she has a nightmare because she has pretty vivid dreams on a regular basis but she

By Season

Devilled Eggs with Tuna

Ceri opened egg week talking about the popularity of shakshuka but there’s another egg dish that is nearer and dearer to me–the devilled egg. A few summer’s ago it had


  1. Marie
    May 29, 09:34 Reply

    This cake is yummy! I love orange and rhubarb together, and it is a combination you don’t see that often.

  2. Ceri Marsh
    May 29, 09:43 Reply

    I’m so glad you liked it! I agree – rhubarb and orange is a great combination. This cake can really work with just about any fruit but it’s nice to snap up some fresh rhubarb when it’s in season. Thanks for reading!

Leave a Reply