If you think this photo looks a little odd, you might be right. I cut a small hole in the middle to test for doneness and we started cutting slices from there…which should go to show you how yummy this cake is!
This is the first year I’ve had a rhubarb harvest, incidentally, and I discovered something about rhubarb from a local veggie farmer who also has several rhubarb plants. Not all rhubarb plants turn red when they’re ripe. Mine appears to be one of those that stays green even when it’s ready, I guess.
Anyway…on to the recipe, which I adapted from one published by Penzey’s Spices. (Although I disagree with some of the company’s stands on social issues, I find that Penzey’s is one of the best places to get low-cost, high-quality spices.)
- 1 1/2 c. sugar
- 1/2 c. melted butter, cooled
- 1 egg
- 1 c. plain greek yogurt
- 1 tsp. vanilla
- 1 tsp. baking soda
- 2 c. flour
- 1 1/2 c. chopped rhubarb
- For Topping: 1/3 c. sugar, 1 tsp. cinnamon
Preheat oven to 350 degrees.
Mix sugar, butter, egg, yogurt and vanilla together in a large bowl. Stir in baking soda and flour, mix well. Fold in the rhubarb.
Spread the batter in a greased 9×13 pan.
Combine the topping sugar and cinnamon and sprinkle over the cake batter. It will probably seem like there is too much topping for the size of the cake, but trust me, it’s right. The sugary topping forms a crust of sorts that is very yummy.
Bake 30-35 minutes. Serve warm and refrigerate leftovers.