This is a simple cake that makes use of the delicious pink rhubarb available in spring. This cake is different from the other one I make in that the rhubarb is not mixed into the cake, but sits as a topping.
This recipe is assembled in 4 different small steps. I like to prepare most of them before I begin combining them. Preheat the oven to 350 degrees F. and grease a 9×13 pan.
Streusel Mixture:
1/4 cup butter
1/4 cup flour
1/4 cup brown sugar
2 tsp. cinnamon
Combine the above by rubbing the butter into the other ingredients with your fingers. (Set aside for final topping.)
Chop: 2 1/2 cups of rhubarb into 1/2″ peices (set aside)
Cake batter:
Mix the dry ingredients together and set aside.
2 1/2 cups flour
2 tsp. baking powder
1/4 tsp baking soda
1/2 tsp salt
Cream together until smooth:
3/4 cups soft butter
1 cup sugar
Add to the butter mixture:
3 eggs (one at a time)
2 tsp. vanilla extract
1 cup plain Greek yogurt
Mix the prepared dry ingredients into the butter mixture and stir until combined. Do not overmix.
Here is where we make use of the components we prepared earlier. Spread the cake batter evenly in the greased pan. Arrange the chopped rhubarb pieces on top of the batter. Top evenly with the streusel mixture.
Bake for 40 minutes or until a toothpick inserted into the cake comes out cleanly.
We served it warm with cream. We tried Vital Green heavy cream (52%) to make the whipped cream and ended up having to thin with milk as we almost had butter! Delicious and decadent with the cake, but it would also be good with whipped cream or ice cream.
Everyday Cheer 