Thursday, May 14, 2015

Strawberry Rhubarb Yogurt Cake #recipe @LucyBurdette

LUCY BURDETTE:  My mother used to make stewed rhubarb, which I was never crazy about--too slimy and no crunch for balance. However, it is rhubarb season and our one plant looks so healthy and gorgeous--I had to use it! I added in a traditional rhubarb sidekick--strawberries--and swapped out sour cream for nonfat yogurt. So it's not as dangerous to your waistline as it could be...

This cake is the result. I think even food critic Hayley Snow would approve.
 
 






Ingredients




2 cups flour
one stick butter, softened
1 1/4 cups sugar +2 teaspoons
half teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
2 eggs
1 cup Greek yogurt, unflavored
2 cups diced rhubarb and strawberries
 

Mix the fruit with two teaspoons sugar and set aside.

Cream the butter with the remaining sugar.
Add the eggs one at a time, beating after each. Beat in the yogurt and vanilla. Mix the dry ingredients together and add them to the yogurt mixture, beating lightly.

 
Pre-heat the oven to 350°.

Grease well an 8 x 8" baking dish. Layer half the batter into the square pan. Over that, sprinkle half the fruit. Layer on the remaining batter, and the fruit over top. Sprinkle the remaining fruit on top of the cake.

Bake the cake at 350 for about 45 minutes. The top should be browning, and a toothpick stuck into the middle should come out clean. If the middle is still gooey but the top is getting too brown, cover the pan with foil.


This cake can stand on its own, or be served with ice cream. It's just as good the second day, or even the third, should you have any left!



When she is not blogging and cooking, Lucy Burdette writes the Key West food critic mysteries

Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!





8 comments:

  1. It looks like a wonderfully moist cake.

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    1. thanks Libby--it was! we nibbled on it all week and enjoyed it every time:)

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  2. I think you're channeling my mother. This looks just like the cakes she used to make with rhubarb. I've never been a huge fan, and I agree that stewed rhubarb leaves a lot to be desired. This looks great, though I think it deserves a dollop of whipped cream on the side. ; )

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  3. Yes, my mother makes a cake like this, without the strawberries. It is very tasty and the whipped cream is very good on it! (I don't have a garden so I don't have rhubarb.) I honestly used to eat a lot of rhubarb sauce. It was tart and a dessert that was not high in calories.

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    1. Most of the grocery stores in the Chicagoland area sell fresh Rhubarb & I'm thinking that Farmers Markets might have fresh too...just a thought.

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    2. Most of the grocery stores in the Chicagoland area sell fresh Rhubarb & I'm thinking that Farmers Markets might have fresh too...just a thought.

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