Rhubarb Yogurt Cake

Name: Rhubarb Yogurt Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 9 to 12
Cuisine: American
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

By Pat Duran
@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.

Rating:

★★★★★ 1 vote5

Comments:

9 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
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How to Make Rhubarb Yogurt Cake

Step-by-Step

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.
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.
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.
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.
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.