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This yogurt and rhubarb cake comes out perfectly moist and brings that awesome early summer brightness straight to your coffee table. The batter is a breeze and needs no fancy skills. It’s something you can whip up without much fuss, awesome if you want to bake on a whim or surprise some friends.
I first made this cake late one spring when our rhubarb was finally ready to pick. From then on, it's been a must-make for us every time rhubarb’s in season.
Tasty Ingredients
- Greek Yogurt: Gives the batter tons of moisture. Grab the creamiest you can for a smooth cake.
- Cake flour: Your classic wheat flour (try type 405 if you can) makes the cake fluffy but still sets up nicely.
- Eggs: Helps everything stick together and gives the cake some lift. Try to grab eggs that are M or L. Organic ones are best.
- Cane sugar: Sweetens things up and helps the edges go golden. Brown sugar works too if you want that caramelly thing.
- Vanilla sugar: Adds a nice gentle vanilla vibe. Go for the real kind if possible.
- Butter (soft): Makes the dough smooth and gives that buttery aroma. Use a decent brand if you can.
- Cream of tartar baking powder: Softer than regular baking powder and tastes a bit nicer. Worth using for an upgrade.
- Rhubarb: (Try for pinkish, it looks best) Gives the cake bite and a pop of fresh sourness.
Simple How-To
- Bake it up:
- Pop the pan in your oven on 180°C (fan). Let it go for about 50–60 minutes. Check it near the end with a toothpick—if it comes out clean, it’s done! Worried it’s turning too brown? Just lay some foil on top.
- Pour in and top:
- Spread the batter out in your buttered loaf pan. Scatter the rest of the rhubarb on top for a cool look.
- Mix in rhubarb:
- Gently fold in most of the cut-up rhubarb—save a bit for later—so everything stays light.
- Add flour and baking powder:
- Now tip in the flour plus cream of tartar baking powder. Stop stirring as soon as it all comes together so your cake stays soft.
- Stir in eggs and yogurt:
- Mix in the eggs one at a time (really let each one blend in), then add your yogurt and mix until just smooth.
- Beat butter and sugar:
- Use a hand mixer to whip your softened butter, both sugars, and vanilla sugar for a few minutes till super airy and pale.
- Prep your pan:
- Butter your loaf pan (25–30cm), getting into the corners, so the cake pops out easily.
- Ready your rhubarb:
- Wash and peel the rhubarb if it’s stringy. Chop into small pieces—one or two centimeters is perfect so the fruit spreads through the cake.
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Good to Know
- Rhubarb and yogurt make this cake extra moist, unlike most cakes
- You won’t find it greasy—it’s got less fat than most batters
- Freezes great, if you want to save some
- I think it tastes best a bit warm with a dusting of powdered sugar
Each year, I’m stoked to see how the first homegrown rhubarb makes the house smell when it’s baking. The pink bits inside the soft cake always look so pretty and remind me of being a kid, since my mom always baked it just like this.
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Storing Tips
Keep your cooled cake in an airtight tin on the counter for up to three days. If you want it to last even longer, freeze in slices and just let it thaw at room temp whenever you want.
Change It Up
No rhubarb? Swap it for apples, apricots, or plums—they all work. Toss in some roughly chopped walnuts or almonds if you want a bit of crunch. And natural yogurt is fine as long as it’s rich and creamy.
Ideas for Serving
Try a swipe of fresh whipped cream on your cake—it’s super tasty. Hot out? Top with a scoop of vanilla ice cream or pair with iced coffee. If you’re feeling fancy, drizzle with a little lemony powdered sugar glaze for extra flair.
Fun Rhubarb Cake Story
Baking with rhubarb is a big deal for lots of German families and usually means summer is kicking off. Ages ago, rhubarb was the first thing folks could pick after winter and everyone made cakes with it. The batter style is probably from some grandmother’s old cookbook and it’s stood the test of time.
Frequently Asked Questions
- → How do you keep the rhubarb cake moist?
Throw in some Greek yogurt for a super moist finish and butter to keep it fluffy. Fresh rhubarb is always best.
- → Do you need to peel rhubarb first?
Peel just a bit if the skin feels tough. You can skip peeling early-picked rhubarb, or just do a thin strip if needed.
- → What's the best baking tin for this?
Go for a loaf pan around 25 to 30 cm. It’ll give the cake a good rise and the right baking time.
- → How can you stop the top from burning?
If it’s browning too fast, pop some aluminum foil over the top toward the end to prevent it getting too dark.
- → What’s good for topping?
Sprinkle a bit of powdered sugar, whip up a quick glaze, or spoon some whipped cream on top for extra flavor.
- → Which rhubarb type should I buy?
Pick a red variety for pretty color and a mellow taste. Always use fresh if you can.