Rhubarb Yogurt Cake

Pat Duran

By
@kitchenChatter

I got this recipe sent to me by my cousin via e-mail.
The recipe is by Cei Marsh and the photo by Maya Visniyei.
I added a few ingredients to suit my taste..otherwise it's all Cei's recipe idea. It is so beautiful, I had to share with you all.


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Rating:

Comments:

Serves:

9 to 12

Prep:

10 Min

Cook:

50 Min

Method:

Bake

Ingredients

2 c
fresh rhubarb, chopped to 1 inch pieces
1/4 c
light brown sugar, firmly packed
1/4 c
orange juice
2 tsp
orange zest
1 c
granulated sugar
2 tsp
lemon zest
3 large
eggs
1 c
greek or plain yogurt
1 tsp
vanilla
2 tsp
baking powder
1/4 tsp
baking soda
1 2/3 c
all purpose flour or spelt flour same measure
1/2 c
vegetable oil

Directions Step-By-Step

1
Preheat oven to 350^. Spray a 9-inch cake pan with non-stick spray then line bottom of pan with waxed paper and spray it too.
2
In a small bowl toss together the rhubarb, orange juice and orange zest and the brown sugar.Let set.
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In another bowl combine the lemon zest and the 1 cup sugar and rub the mixture together to make the zest release into the sugar. Let set.
3
In a large bowl whisk together the eggs, yogurt and the vanilla until blended and light.
Add the flour, the 1 cup sugar zest mixture, baking powder and baking soda on top of the yogurt mixture and stir them together,just until combine. Blend in the oil.
4
Pour the mixture into the prepared pan and spread evenly. Gently spoon rhubarb mixture over top evenly. Bake about 50 minutes. Check with toothpick to see if it is done.
5
Remove from oven and let set in pan for 5 minutes then remove and invert onto serving plate- then invert onto wire reck to cool- so that the rhubarb is on top.
When completely cool drizzle with lemon glaze, if desired; or sprinkle with powdered sugar.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Healthy