Celebrate Spring with Rhubarb Cake!
Hello Spring! Rhubarb is finally in full swing and I am celebrating with this moist and delicious Rhubarb Snack Cake. Made with yogurt and olive oil, this loaf style cake has a tender crumb and will keep well all week...if it lasts that long!
Yogurt and Olive Oil for a Rich, Tender and Moist Cake
Yogurt adds tang and tenderness to this snack cake and a lot of moisture so it will take almost an hour to bake in a loaf pan, depending on how hot your oven cooks. I chose olive oil for this cake to add a subtle depth of flavour but of course you can substitute regular vegetable oil if you like. A hint of cloves warms the flavour further. I used all purpose flour but you can substitute half the regular flour for whole wheat or whole grain with good results.
Easy Recipes are the Best Recipes
Like almost all of my recipes, this has a small ingredient list and is really quick to throw together, the time is simply in the baking. Just 9 everyday pantry ingredients plus rhubarb and you are on your way to coffee time bliss. If you prefer muffins instead of a loaf, go for it but reduce the baking time substantially (35-40 min). Be gentle if slicing it while still warm, it will slice much better once cooled. (If you love rhubarb, you will probably love my Strawberry Rhubarb Oatmeal muffins too!)
Rhubarb is an Easy Perennial to Grow
Rhubarb is truly one of my favourite things that I grow in my garden. Technically a vegetable, it is tart which makes it great for keeping desserts from becoming cloying. It is easy to snap off the stalks and fast to rinse clean. Don't forget to dip your first rhubarb of the year in a little sugar and eat raw for a fresh spring treat. (Check out West Coast Seeds for more info on growing your own rhubarb)
Rhubarb grows well in our PNW climate because it is quite hardy. It likes a fair bit of sun and will do best with fairly good, fertile soil. This easy to grow vegetable is a perennial meaning you only have to plant it once and it should last 10 years or even longer if divided every 4 or 5 years. One word of caution, do NOT eat the leaves.
- 2 c All Purpose Flour Can substitute 1 c whole wheat flour for regular.
- 2 teaspoon Baking Powder
- ¼ teaspoon Cloves, Ground
- ¼ tsp Salt
- 2 Eggs
- 1 c White Sugar
- 1 c Plain (2% mf) Yogurt
- ½ c Olive Oil
- 2 teaspoon Vanilla Extract
- 2 c Rhubarb, Chopped into ½" pieces
- Preheat oven to 350'F and line a loaf pan with parchment paper (or grease).
- Combine flour, BP, salt and cloves in a large bowl and mix well.
- In a separate bowl, beat eggs and then add all remaining ingredients except rhubarb. Mix well and then add to dry ingredients, stirring until just moistened. Stir in rhubarb and then pour batter into loaf pan.
- Bake at 350'F on the middle rack of your oven 50-60 minutes or until a toothpick comes out clean. Cool in pan 10 minutes, then lift out onto cooling rack and let cool completely.