Rhubarb cake

I know rhubarb season is basically over, but I made this cake 3 times in 3 weeks slightly changing the doses every time to get the perfect cake and now I have to share it with you even if you might not find rhubarb until next year!

I like to put a ton of rhubarb in it, because I like its sourness and it keeps the cake super moist. If you prefer sweeter flavors add an extra spoon of sugar or two. And the best part of this cake? It contains no oil or butter! It still has 1 egg and some yogurt, but I am pretty sure it qualifies as a healthy cake, if not as a fat free one. I love to eat it for breakfast and it keeps quite well for up to 4 days (probably longer, but by then it was always gone…). Anyway, bookmark it for next year if you cannot find rhubarb!

And don’t forget to read to the end of the post to discover who is the winner of the giveway!

Rhubarb cake

Rhubarb cake

Ingredients

  • 1 egg
  • 4 oz. sugar
  • 5 oz. flour
  • 1/4 cup greek yogurt
  • 2 tsp baking powder
  • 1 lb. rhubarb

Directions

  1. Beat the eggs with the sugar until the mixture is very pale and has doubled in volume.
  2. Add the yogurt, the flour and the baking powder and combine with the egg mixture.
  3. Clean the rhubarb, cut it into 1 inch pieces and fold it into the batter.
  4. Pour in a non stick mold covered with parchment paper.
  5. Cook in a 380F oven for about 40 minutes or until golden brown.
  6. Let cool and enjoy!

And the winner of the sausage sampler is Amy Martino!!! Congrats! And thanks to everyone who entered!

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9 Responses to Rhubarb cake

  1. Jacqueline says:

    Oh look at that! And i so love rhubarb. Drooling over this one.

  2. tigerfish says:

    Be in for a shock! I have not tried rhubarb before, not to mention using them in cooking :O

  3. Chiara says:

    non ho la minima idea di che sapore possa avere il rabarbaro,mai assaggiato in vita mia….chissà che bontà mi sono persa a guardare le tue foto mi viene voglia di cercarlo e di provare….buona domenica Pola!

  4. I didn’t know that rhubarb season is almost over: I got my first rhubarb a few days ago on the store. I wonder where does it come from as apparently, it’s too hot here for it to grow… I love this cake, thanks for the recipe! :)

  5. Raymund says:

    I love rhubarbs in baked good specially with apples

  6. p.s. I just got back from the farmers market with a huge bunch of rhubarb for this cake!

  7. Whoa, this cake hits my hot button for sure. I love rhubarb, especially when there’s enough sweetness but not enough to cover the taste of the fruit.

  8. Beautiful cake Pola! I love the sourness of rhubarb too, I can’t wait for it to come into season here so I can make this!

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