Although technically a vegetable, rhubarb is used like a fruit in the kitchen, where home cooks prize it for its bright sour notes.
Ingredients
SERVINGS: Makes 1 (9-by-9-inch) cake
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ¼ cup fruit jam or butter
- 2 eggs
- ¾ cup yogurt
- 1¾ cups whole-wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 pound rhubarb, trimmed and thinly sliced
Preparation
Preheat oven to 350 degrees F. Butter a 9- by 9-inch baking dish.
In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add jam, eggs, and yogurt and beat to combine.
In another bowl, whisk together the flour, baking powder, spices, baking soda, and salt.
Add dry ingredients to the wet and mix to incorporate.
Once the batter is fully mixed, add the sliced rhubarb and stir until just incorporated.
Scrape batter into the buttered dish.
Bake for 45–60 minutes, until the top of the cake is brown, and it feels set to the touch.
Let the cake cool completely before slicing.
