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.
I hope you love this Rhubarb Snack Cake as much as my family does. If so, please support me by sharing on Pinterest, Facebook or with your friends and family.
If you love rhubarb, you might like my Rhubarb Salsa recipe, or for more baked goods, try my Strawberry Rhubarb Muffins or Strawberry Rhubarb Shortcake (a great Canada Day recipe).
- 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.
This looks amazing! What a perfect snack cake for Spring!
Thank you so much Vanessa! I hope you enjoy it 🙂
Fantastic cake, with wonderful texture! I adore rhubarb, and it's always so nice to see it given a starring role in a recipe. It's so much fun (in my opinion, anyway) to bake with olive oil and yogurt too. Fantastic stuff!
Thank Sean! I agree, olive oil especially doesn’t see many appearances in baking but it can be subtle and delicious.
What a lovely loaf for spring. And another way to use up some of my monster rhubarb plant. Thank you!
You’re welcome Colleen, I hope you like it!
I made this today Sabrina and had it with my afternoon tea. Very tasty and I liked the yogurt tart coming through. Not too sweet but not too tart. Thanks.
Thanks Vince! I’m so glad you liked it. Do you grow your own rhubarb?
I have not had great success so far here. But this year looks better and I have more time to look after things.
I have been moving my rhubarb around, it seems to want more sun than it previously had. So far it’s looking better this year so hopefully that continues.
mmmm this cake looks so moist! I love the use of seasonal rhubarb!!
Thank you Nancy! I could eat rhubarb all year, so tasty!
Cynthia at Cynful Kitchen
We always have an abundance of rhubarb each year. I get tired of strawberry rhubarb pie after a while, haha. Pinned your recipe to try!
Thanks Cynthia, I hope you love it as much as we do!
You are sooo lucky! Mine is just little sprouts. This looks so delicious - I love everything rhubarb.!!
Hopefully it will be big soon! Happy rhubarb season!
Wow! Who would have thought about a rhubarb bread. Yum
Mama Maggie's Kitchen
This looks insanely, incredibly good. Yummmmmmy!
Amy Liu Dong
Wow! A very unique cake and really looks so delicious and yummy. It's perfectly bake plus it's definitely a healthy snack cake for the family.
Recipe is so good! Do you think you could freeze leftovers?
Absolutely. Once it is cool, wrap snugly with plastic wrap and freeze up to three months. Thaw at room temperature. If it gets some condensation after thawing, freshen it up for 10 minutes in a 300’F oven and enjoy!
Love this cake! Easy to make and has a great texture.
I’m so glad you liked it! Thank
You so much for taking the time to let me know too. Cheers Cindy 🙂