ingredient spotlight: rhubarb
rhubarb country cake
Our favorite spring cake is light and airy with subtle bursts of rhubarb scattered throughout. Using yogurt makes it healthier, while undertones of lemon, cinnamon, and ginger balance out the overall flavor.
- Cooking spray, for greasing
- 1 1/4 cups whole-wheat pastry flour
- 1 teaspoon baking soda
- 1 1/4 teaspoons ground ginger, divided
- 1 1/4 teaspoons ground cinnamon, divided
- 1/2 teaspoon kosher salt
- 1 cup light brown sugar, divided
- 4 tablespoons unsalted butter, at room temperature
- 1/4 cup sugar
- 2 large eggs, at room temperature
- Zest from 1 lemon
- 1 cup plain Greek yogurt
- 2 cups diced rhubarb (from approximately 2 large stalks)
- Preheat oven to 350°F. Line bottom of a 9-inch springform pan with parchment paper. Coat top of paper and all sides of pan with cooking spray. Place pan on a baking sheet and set aside.
- In a large bowl, combine flour, baking soda, 1 teaspoon ginger, 1 teaspoon cinnamon, and salt.
- In a small bowl, combine 1/4 cup light brown sugar, remaining 1/4 teaspoon ginger, and remaining 1/4 teaspoon cinnamon. Set aside.
- In a standing mixer fitted with paddle attachment, cream together butter, remaining 3/4 cup light brown sugar, and sugar. Add eggs and lemon zest and mix until incorporated. Slowly add 1/3 of flour mixture, followed by 1/2 of yogurt. Add another 1/3 of flour mixture, followed by remaining yogurt. Add remaining 1/3 flour mixture and mix until just combined. Remove bowl and fold in rhubarb.
- Pour batter evenly into prepared pan. Sprinkle top of cake evenly with reserved brown sugar mixture.
- Bake for 45-50 minutes, or until a toothpick inserted in middle of cake comes out clean. Allow to cool to room temperature before slicing.
strawberry + rhubarb jam from My Darling Lemon Thyme
baked buttermilk doughnuts with strawberry-rhubarb glaze from Adventures in Cooking
strawberry rhubarb hand pies from Hugh Acheson