Rhubarb Country Cake
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Cook time: 
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Serves: 1 cake
Delicious, healthy tea cake using fresh rhubarb and yogurt
  • 1¼ cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1¼ teaspoon ground ginger, divided
  • 1¼ teaspoon ground cinnamon, divided
  • ½ teaspoon salt
  • 1 cup light brown sugar, divided
  • 4 Tablespoons unsalted butter, at room temp
  • ¼ cup sugar
  • 2 large eggs, room temp
  • zest from one lemon
  • 1 cup plain or vanilla Greek yogurt
  • 2 cups diced rhubarb, (about 2-3 big stalks)
  1. Preheat oven to 350. Line bottom of cake or spring form pan with parchment paper. Coat top of paper and sides with cooking spray or we like to melt butter and brush with a pastry brush. In a large bowl, combine flour, baking soda, 1 teaspoon ginger, 1 teaspoon cinnamon and salt. In a small bowl combine ¼ cup light brown sugar and remaining spices. Set aside. In a stand mixer fitted with a paddle attachment, cream together the butter and remaining ¾ cups light brown sugar and white sugar. Add eggs and lemon zest and mix until incorporated. Slowly add ⅓ of flour mixture, followed ½ yogurt. Add another ⅓ of flour mixture, followed by the remaining yogurt. Add remaining ⅓ flour mixture and mix until JUST COMBINED. Fold in the rhubarb. Pour batter evenly into prepared pan and sprinkle top of cake with the brown sugar mixture. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool to room temperature before slicing.
Recipe by Captain Freeman Inn at https://www.captainfreemaninn.com/2016/05/11/rhubarb-country-cake/