Rating: 3.5 stars
71 Ratings
  • 5 star values: 21
  • 4 star values: 25
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 7

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Credit: Marcus Nilsson

Recipe Summary

hands-on:
15 mins
total:
1 hr 45 mins
Yield:
Serves 9 to 12
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

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

  • 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.

Nutrition Facts

524 calories; fat 26g; saturated fat 16g; cholesterol 145mg; sodium 226mg; protein 6g; carbohydrates 69g; sugars 47g; fiber 1g; iron 2mg; calcium 125mg.
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