Springtime Rhubarb Yogurt Cake with a Tender Crumb and Tangy Sweetness

 

 Ingredients

For the Cake Batter

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup Greek yogurt
• Zest of 1 lemon

For the Rhubarb Layer

• 2 cups rhubarb, chopped
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice

Optional Topping

• 2 tablespoons brown sugar
• 1 tablespoon sliced almonds
• Light dusting of powdered sugar

 Directions

1. Preheat oven to 180°C (350°F). Grease and line a cake pan.
2. In a bowl, toss rhubarb with sugar, cornstarch, and lemon juice. Set aside.
3. In another bowl, whisk flour, baking powder, baking soda, and salt.
4. In a separate bowl, cream butter and sugar until light and fluffy.
5. Add eggs one at a time, then mix in vanilla, yogurt, and lemon zest.
6. Gradually fold in dry ingredients until just combined.
7. Pour half the batter into the pan, add half the rhubarb, then repeat layers.
8. Sprinkle brown sugar and almonds on top if using.
9. Bake for 40–50 minutes until golden and a toothpick comes out clean.
10. Cool before slicing and dust with powdered sugar if desired.
11. Nutritional Information (Per Serving)

Calories: 410 kcal

Protein: 7g

Carbohydrates: 52g

Fat: 18g

Fiber: 2g

Sugar: 28g