Spring Rhubarb Cake
From Deborah Kavakos,Stoneledge FarmThis recipe has been a staple since the first CSA season when Deb included it on the “What’s in the Bag” printouts that were distributed at every pickup—this was before we were all online. It’s easy, delicious, and uses just about the amount of rhubarb that we receive. If you have a small share, you can cut the recipe in half and use a 6×9 inch loaf pan.
Equipment
- Food processor (optional)
Ingredients
For the cake:
- 4 TBS butter, softened
- 1 ½ cups brown sugar
- 1 egg
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup yogurt
- 1 small bunch rhubarb, diced (about 1 to 1 ½ cups)
For the topping:
- ½ cup white sugar
- 1 TBS cinnamon
- ½ cup walnuts or pecans, chopped; almonds are fine too
- 2 TBS butter, melted
Instructions
- Preheat oven to350 F.
- Mix butter, brown sugar, and egg. Add flour, baking soda, and salt alternately with yogurt and rhubarb. Spread in 9×12 inch pan.
- Mix topping ingredients together in a separate bowl. Sprinkle over the top of the cake.Bake for 35-40 minutes. Let cool before serving.
Notes
Note: The hardest part of this recipe is dicing the rhubarb. I cut it into 2-inch pieces and then put it into the food processor and pulse 8-10 times for a few seconds on each pulse.