I am delighted to report that I am now officially an owner of a rhubarb plant! Yes, for years now I have been wanting my very own rhubarb patch. Many of my friends have offered me a snippet of their patch as rhubarb very easily transplanted but for some reason I never got my act together and took them up on their offer. A couple weeks ago Jeff came home with a couple of plants from a friend's garden and guess what, rhubarb was one of them! Happiness, I will now have my very own rhubarb patch next year!
So quick, go grab some rhubarb that may be still left in your garden or in the grocery store and make this cake. I love this recipe for not only is it packed with tart rhubarb (which is shredded rather than cut into small chunks) and a good helping of cinnamon but it also calls for 1/2 cup of yogurt. In all my baking experience whenever a recipe includes yogurt in it the end result is always deliciously moist. Needless, to say this cake was indeed moist....which I blame on the yogurt. Originally, plain non-fat yogurt was called for but all I had was Greek vanilla yogurt - the substitution worked out great!
Sweet and Tart Rhubarb Cake
(recipe slightly adapted from Confessions of a Bakeaholic - gorgeous and scrumptious blog!)
4 stalks of rhubarb - peeled, cut in 1/2 and pull into strips
1 cup canola oil
1 1/2 cups sugar
2 1/2 cups flour
1/4 tsp baking powder
1 tsp baking soda
4 tsp cinnamon (yes, this is the correct amount...there is a lot of cinnamon in this cake - adjust if you so wish)
1 dash ground nutmeg
2 tsp vanilla extract
1/2 cup plain or vanilla yogurt (I used vanilla Greek yogurt)
1. Preheat oven to 350 degrees F. Grease pan of choice - BUNDT, 9x13 or two loaf pans.
2. Prepare rhubarb by peeling off thin stringy layer, then cutting stalks into 5-6" pieces and then peeling into strips (as seen in picture above).
3. In a large bowl beat together eggs, oil, sugar and vanilla extract. Slowly add in dry ingredients - flour, baking powder, baking soda, cinnamon, nutmeg. Combine thoroughly.
4. Add in prepared rhubarb and yogurt - stirring until well combined.
5. Pour cake batter into prepared cake pan of choice. Bake for 45-55 minutes or until toothpick inserted in center comes out clean. Cool at least 10 minutes in pan before removing to serving platter.
*I served this cake without frosting but of course if you would like to kick it up a notch, frost it with your favorite Cream Cheese Frosting....super yum! You could also add in a cup of cut up strawberries to the cake batter as another variation on this recipe.
Happy Sweet and Tart Rhubarb Cake Baking!