- Calories 524
- Fat 26g
- Sat fat 16g
- Cholesterol 145mg
- Sodium 226mg
- Protein 6g
- Carbohydrate 69g
- Sugar 47g
- Fiber 1g
- Iron 2mg
- Calcium 125mg
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.
