Rhubarb Swirl Snacking Cake

It’s mid-July and we were able to get one last harvest of our rhubarb which I’ll be using for a rhubarb pie (recipe and video coming soon) and for this delicious rhubarb snacking cake. I love this recipe because it’s packed with healthy ingredients; yogurt, olive oil, lemon, cornmeal and of course, rhubarb. Snacking cakes are traditionally less sweet as compared to dessert-style cakes but don’t let that fool you. This cake is bursting with flavor, both tart and sweet, and it stays moist from the olive oil and yogurt, even after a few days. This cake is a perfect snack for an afternoon pick me up or for an easy, on-the-go breakfast. If you don’t think you can eat it within a few days, it freezes well.

Rhubarb Snacking Cake

  • Servings: One 13x9 inch Cake
  • Print

Ingredients

Jammy Rhubarb Sauce

3-4 cups rhubarb, cut into 1-inch pieces

1/2 cup brown sugar plus 2 tablespoons for pan

pinch kosher salt

Cake

1 1/2 cup all-purpose flour

1/2 cup cornmeal

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup brown sugar

3 eggs plus 2 egg yolks

1/2 cup plain Greek yogurt plus 2 tablespoons

2 tablespoons fresh lemon juice (about 1/2 a lemon)

Zest of 1 lemon

2 teaspoons vanilla

3/4 cup olive oil

Directions

  1. Combine the rhubarb, 1/2 cup brown sugar and pinch of salt in a medium sauce pan. Cook over low/medium heat, stirring frequently, until rhubarb begins to breakdown and release some liquid. Cook until jammy about 6-8 minutes. Set aside to cool slightly.
  2. Turn oven to 350 degrees. Using cooking spray, spray the bottom of a 9×13 inch baking dish and line the baking dish with parchment paper. Spray the parchment paper with cooking spray. Sprinkle the parchment with 2 tablespoons brown sugar.
  3. In a medium bowl, combine flour, cornmeal, baking soda, salt, cinnamon and 1/2 cup brown sugar. Stir until combined. Make a well in the center of the bowl and add the eggs, egg yolks, yogurt, lemon juice, lemon zest and vanilla. Stir until combined. Pour in the olive oil and fold the oil into the batter until it’s fully incorporated into the batter.
  4. Scrape the batter into the prepared dish and spread evenly. Top the batter with the rhubarb sauce and using a spatula or butter knife, swirl the rhubarb sauce into the batter.
  5. Bake for 40-45 minutes or until toothpick inserted in the center comes out clean.

judymatusky.com

athensnutrition.com

One Comment Add yours

  1. Charlene Bird says:

    Hi Judy… Watched you last week on Facebook!   Great rhubarb dessert recipe!   Tried to locate the salad dressing bottle you used to made  salad dressing that can be kept on counter …not in frig!   Charlene. 

    Like

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