Rhubarb Breakfast Cake

Since I'm still nesting (aka baking) in anticipation of Baby No. 2, here's another rhubarb recipe for the archives! While this is technically a spin on Elizabeth Bard's "Rhubarb Yogurt Cake", I've taken to calling my version "Rhubarb Breakfast Cake". It has a decent amount of sugar and uses butter instead of oil, BUT it has whole grain flour and yogurt in it as well. So, I'm running with the healthy-ish aspects and encouraging you to serve this for breakfast or brunch (although it's also fantastic for teatime or an afternoon snack). I've made it three times in the past 2 weeks, both for us and as a hostess gift, so (imho) it's a winner. The nubbly-ness of the whole grains and the tartness of the rhubarb are irresistible.

Hints:

1 c. plain yogurt, stirred to combine if any whey has separated (full-fat recommended)
1 c. granulated sugar
1 pinch of good sea salt (I'm currently into Sea Change, harvested here in Maine)
1 tsp. vanilla extract
1/2 c. butter, melted and cooled to room temp
2 large eggs
1 1/2 c. whole grain flour - I really like using spelt or a mix of spelt and whole wheat
1 1/2 tsp. baking powder
1 tsp. baking soda
nutmeg, cardamom, ginger, and cinnamon to taste
1 c. rhubarb, cut into 1/2-inch pieces and tossed with a good sprinkle of sugar to macerate for 10 mins.

1. Preheat the oven to 350 degrees F. Lightly butter or oil a 10" round cake pan and line the bottom with parchment paper or foil.

2. In a large bowl, combine the yogurt, sugar, salt, and extract and whisk until well-mixed. Add in the butter, mix well. Add in the eggs one at a time, stirring to combine well after each addition.

3. Sift together the flour, baking powder, baking soda, and spices in a smaller bowl or on a sheet of parchment or waxed paper. Add to the batter, stirring just til combined (be careful not to overmix).

4. Pour into cake pan, and evenly sprinkle the rhubarb mixture on top (it will sink to the bottom as it bakes, and that's okay!).

5. Bake for about 35 - 45 minutes, or until a toothpick comes out clean (mine have been done after 40 minutes).

6. Let cool for 10 minutes in the pan, then turn out and finish cooling on a wire rack. This part can be a bit tricky since it's a large cake. Just go slowly!


7. Because of the moist rhubarb, I preferred to store slices in a Tupperware in the fridge (or cover the top with foil and refrigerate), rather than risking spoilage at room temperature.