Much Ado About Stuffing

Much Ado About Stuffing

Rhubarb in Your Garden or Your Farmers Market

It’s prime time for Rhubarb!
If you are like me you might have looked askance at “pie plant”, or let the rosy stalks from your neighbor’s garden wilt in the fridge while you put off cooking them.
Have I got a recipe for you!
Its a delicious, easy-bake  cake that everyone loves, and it is perfect for dessert, brunch, snacks or afternoon tea. After rhubarb season it’s delicious with any fruit– try peaches, blueberries, raspberries (fresh or frozen). I reduced the sugar a bit (to 3/4 cup) because I like the tangy rhubarb, but make it with a cup of sugar if you like it sweeter.

  • 1/2 cup greek yogurt (whole milk is best) or buttermilk
  • 1 stick softened butter 
  • 3/4 to 1 cup  granulated sugar plus 2 tsp for sprinkling (or sprinkle with demerara sugar)
  • 1 large egg, at room temperature
  • 1 1/2 tsp vanilla extract
  • 2 cups all purpose flour, (save 1 Tbsp to toss with rhubarb)
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups thinly sliced rhubarb
  1. Cream the soft butter and sugar in a stand mixer until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.
  2. Toss 1 Tbsp of the flour with the rhubarb and toss well.
  3. Whisk together the remaining flour, baking powder, and salt.
  4. Add half of the flour mixture to the bowl and blend in. Add the yogurt, and blend in. Finally add the rest of the flour and blend just until combined, don’t over mix. Fold in the rhubarb. Note: the batter is on the thick side.
  5. Spread the batter into the prepared pan and sprinkle the top evenly with a good layer of sugar. Bake for about 40-45 minutes, or until the cake golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
  6. Let the cake cool slightly before cutting.

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