Description
This just barely sweet buttery cake offsets the bright, tart flavors of fresh rhubarb.
Ingredients
Scale
- 1 pound rhubarb
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1 pinch salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup yogurt or sour cream
- 1 1/2 cups flour
- 1/2 teaspoon dried ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1 pinch ground cloves
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Slice and arrange rhubarb in pan
- Add sugar and melted butter
- Cream butter and sugar
- Add eggs one at a time
- Mix in vanilla and yogurt
- Combine dry ingredients
- Mix wet and dry together
- Spread batter over rhubarb
- Bake at 350F for 40-45 minutes
- Cool slightly and invert cake
Notes
- Use fresh rhubarb for best flavor
- Do not overmix batter
- Allow cake to cool before slicing
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 399
- Sugar: 33
- Sodium: 419
- Fat: 19
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 1
- Carbohydrates: 53
- Fiber: 2
- Protein: 5
- Cholesterol: 89