May 23, 2012

Let them eat cake!

Rhubarb Snack Cake

Your assignment is dessert for the team pot luck, the graduation party, the faculty appreciate lunch. Sure you could just swing by the bakery, you've got every excuse, there's a lot going on. Still ... still..does't a cinnamon scented offering, tart with the rhubarb you just picked up at the farmers market or plucked from your yard, sound like just the thing. Go on. Bake a cake.

A simple "snack" cake. One bowl, one pan, a dusting of powdered sugar. It's great warm from the oven. Leftovers (if there are any) can be toasted for morning coffee. 

Rhubarb Snack Cake
Makes 1 9-inch cake

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1-1/4 cups sugar
1 teaspoon vanilla extract
3 large eggs
1 cup plain Greek style yogurt
1 cup chopped rhubarb
Confectioners sugar

Preheat the oven to 325 degrees F. Lightly butter and flour a 9-inch cake pan. In a medium bowl, hisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt until blended. In a separate bowl, beat together the butter and sugar until knight and fluffy then beat in the vanilla. Beat in the eggs, one at a time. Fold the flour alternately with the yogurt into the butter mixture, beginning and ending with the flour mixture. Fold in the cranberries. Scrape the batter into the prepared pan and spread it evenly then tap the pan to release the air bubbles. Bake until a toothpick inserted inthe center comes up clean, about 50 to 55 minutes. Remove and cool. Dust with confectioners sugar.


  1. Oooh, sounds so yummy. I have just the occasion for this cake. Thanks, Beth!

  2. Thanks Beth! I was inspired and made this lovely cake with rhubarb from my yard. I replaced some of the egg/shugs with applesauce I had on hand. It was delish! Thank you!