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.

Angel Food Cake with Lemon Yogurt Cream and Fruit Recipe

Inspired by Martha Stewart's Rhubarb Tart with Lemon-Yogurt Mousse, I whipped up a faster, easier version for Mother's Day.

The Greek yogurt adds a really nice tang to this and, combined with the bright lemon notes, reins in the sweetness of the angel food cake without taking away from the decadence of the cream. Everyone was raving about the combination!

Hints:

1 boxed angel food cake mix

1 lemon, preferably organic

1 container CoolWhip or 1 pint heavy/whipping cream

1 container Greek yogurt (I used Fage)

confectioner's sugar

fruit of choice

Make your angel food cake, following the directions on the box. Angel food cake is one of the few things I will *NOT* make from scratch. I tried once and the whole thing plopped out of the pan like a big, old, wet fart shortly after I turned it upside down, and I laughed so hard I cried for the next five minutes. (A shocker for my family members, who assumed I'd be really upset since it was a birthday cake for someone.) The box mix is just easier, foolproof, and delicious!

Once your cake is cool and you're almost ready to serve dessert, get out your CoolWhip or whip your cream. Combine in a large bowl with the yogurt. I used about a 2 parts CoolWhip/cream to 1 part Greek yogurt ratio, but feel free to change this to suit your own taste. Wash your lemon and zest about half of it into the bowl (you won't need the juice). Add a few tablespoons of confectioner's sugar. I used about 2 I think, but again, use as much or as little as you like. Whisk together til thoroughly combined and set aside.

Prep your fruit. Here I used fresh raspberries, but on Mother's Day I stewed strawberries and rhubarb together (adding about a 1/4 c. sugar and some lemon juice) until softened and let the mixture cool slightly.

Slice your cake, top with as much of the lemon yogurt cream as you like, and spoon your fruit on top. That's it! Simple yet delicious.