Marcus Nilsson
Hands-On Time
15 Mins
Total Time
1 Hour 45 Mins
Serves 9 to 12

How to Make It

Step 1

Preheat the oven to 325°F. Butter and line an 8-inch square pan with parchment. Butter the parchment.

Step 2

Toss the rhubarb, ½ cup of the granulated sugar, and ¼ cup of the brown sugar together in a bowl. Layer the rhubarb across the bottom of the pan in a grid pattern, adding any remaining sugar mixture to the pan.

Step 3

Whisk together the flour, baking powder, and salt. In a separate bowl, beat the butter, remaining sugars, and lemon zest with an electric mixer until light and fluffy, 4 minutes. Scrape down the sides of 
 the bowl. Add the vanilla and eggs, one at a time, beating after each addition.

Step 4

Stir in the yogurt on low speed. (The mixture may look curdled.) Gradually add the flour mixture and stir to combine.

Step 5

Spoon the batter over the rhubarb and spread evenly. (The pan will be almost full.)

Step 6

Bake until a toothpick inserted in the center comes out clean, 1 hour, 15 minutes. Cool on a wire rack for 15 minutes, then unmold onto a platter. (Discard the parchment paper.) Cut the cake into squares and serve warm with ice cream.

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