Adapted from the Joy of Cooking, this all-occasion cake brings rhubarb to the party. It also substitutes yogurt for sour cream. Cut wedges to plate with a dollop of yogurt and fresh berries for brunch. Or with a scoop of vanilla frozen yogurt or ice cream for dessert.
Course Breakfast, Dessert, Snack
Prep Time 30minutes
Cook Time 1hour
Author Lynne Curry
2/3cupfinely chopped pecans or walnutsoptional
2/3cuppacked light brown sugar
1 tablespoonground cinnamon
4tablespoonsunsalted butter, melted
2cupsall-purpose flouror gluten-free flour
1cup (2 sticks)unsalted butter, at room temperature
1 1/4cupsplain yogurtpasture raised or grassfed
Preheat the oven to 350 degrees F with the rack in the middle position. Lightly grease a 9-inch springform pan. Set it on a baking sheet.
To make the streusel, stir together the flour, pecans, brown sugar, cinnamon and salt until well blended. Add the melted butter and stir to form small clumps. Set aside.
Whisk together the flour, baking powder, baking soda and salt in a bowl.
Beat the butter and sugar in a stand mixer on high speed until light. Beat in the eggs one at a time until well blended, then add the vanilla. Add the flour in three parts, alternating with the yogurt in two parts, on low speed just until the ingredients are incorporated. Blend in the rhubarb.
Spread half of the batter into the prepared pan and sprinkle on half of the streusel. Top with the remaining batter and spread into an even layer and sprinkle on the remaining streusel.
Bake the cake on the sheet pan to prevent any drips for 60 minutes, rotating halfway through. Test the center with a wooden skewer and bake 5-10 minutes more until it comes out clean. (To prevent over-browning, tent the top of the cake with a sheet of aluminum foil.)
Transfer to a rack and let cool for 10 minutes. Then slide a metal spatula around the edge and release the sides of the springform pan. Cool completely and store covered at room temperature until ready to serve.