June 13, 2011

Rhubarb Cake

The one aspect of farmers' markets that I don't like is the ticking time clock on all the wonderful newly acquired produce in my fridge.  Last night I made asparagus for dinner, and then decided I should make something with the rhubarb too.  After checking five cookbooks, I realized that rhubarb is almost always associated with desserts, so I made rhubarb cake.

It was so freaking good, I was worried that Chris and I would eat the entire 9x13 pan, so I brought it into work today where it was promptly devoured.  So this recipe not only gets the stamp of approval by Chris and I, but also by several of my co-workers :)


One of my co-workers said it reminder her of her grandmother's recipe, which is quite appropriate  considering the All Recipes version I followed is called Oma's Rhubarb Cake.  I just made a couple of changes, subbing Greek yogurt for sour cream and adding additional rhubarb.


Rhubarb Cake

Prep Time: 20 minutes
Cook Time: 45 minutes


Ingredients (serves 12)
Cake
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 2 eggs, beaten
  • 1 cup plain Greek yogurt
  • 1 pound (4 cups) diced rhubarb
Topping
  • 1/2 cup brown sugar
  • 1/4 cup butter, softened
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cinnamon
Instructions
  • Heat oven to 350 degrees. Grease and flour a 9x13 inch pan.
  • In a large bowl, stir together sugar, baking soda, salt and 2 cups flour. Stir in the eggs and Greek yogurt until smooth, then fold in the rhubarb. Batter will be very thick. Pour into pan and spread evenly.
  • In a small bowl, stir together brown sugar and butter until smooth. Stir in 1/4 cup flour and cinnamon until the mixture is crumbly. Then sprinkle the mixture on top of the cake.
  • Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Serve with whipped cream, if desired.
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16 comments:

  1. Just saw your blog and I have the same problem -- so many veggies, so little time! I just joined a CSA this year for the first time and am loving it. I'll have to peruse your recipes in case I run out of ideas.

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  2. can you make this and sub with gluten free flour?

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    1. Good question, unfortunately I'm not sure of the answer. I've never baked with gluten free flour and am not familiar with which type of recipes it can be subbed in.

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    2. You should be able to with Miesters gluten free flour. It is swapped cup for cup with reg flour. I use it in all my recipes with success, good luck

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  3. Can I sub sour cream for the greek yogurt? It's the holiday weekend and I don't want to get tied up in the mess of our vacation town just for one ingredient.

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    1. Yes, you can use 1 cup of sour cream instead of Greek yogurt.

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  4. Thank you for sharing your recipe. I made the rhubarb cake to day it was so easy and so good every one liked. I love rhubarb. And I didn't feel like making a pie. Lol

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  5. I just came home from an amish produce auction where I scored 10 pounds of rhubarb. I immediately scoured pinterest looking for several things I could make and have decided that your recipe has made the cut :-) I'll be lurking on your blog because I am loving what I am seeing so far. thank you for taking the time to share. I must add that your photos are gorgeous and very pleasing to the eye. off to the kitchen now....

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  6. Any suggestions on working with rhubarb? What should I look for when buying and how much do I trim before dicing?

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    1. I trim just a minimal amount from each end of the stalk, also cutting away any rough looking areas. When buying rhubarb looks for stalks that are crisp like celery, thick and brightly colored. In terms of color some varieties produce only green stalks. My understanding is that red stalks are slightly sweeter.

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  7. I have this in the oven right now. It looks and smells amazing!

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  8. How do you get the topping to crumble? Maybe I let the butter get too soft? Mine was all mushy.

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    1. It does sound like your butter might have gotten a bit too soft.

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  9. Can I use frozen rhubarb in this recipe?
    Marilyn

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    1. I haven't tried this recipe with frozen rhubarb yet but it should be fine as long as it's thawed and drained thoroughly before added.

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  10. Should I do anything to sweeten the rhubarb before folding it into the batter? It just seems so tart...

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