How to make Rhubarb cake

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Preheat the oven to 350°F.

In a mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

Add 1 cup of white sugar to the flour mixture and mix well.

In a separate bowl, beat 2 eggs and add 1 cup of plain Greek yogurt, mixing until combined.

Combine the wet mixture with the dry mixture and mix until well combined.

Add approximately 3 cups of diced rhubarb to the mixture, adjusting based on what you have available.

Grease a 9x3 inch baking pan with butter.

Pour the cake batter into the greased pan and smooth the top.

In a separate bowl, prepare the topping by mixing 1/4 cup of slightly softened butter, 1 cup of brown sugar, 1 teaspoon of cinnamon, and 1/4 cup of flour until crumbly.

Spread the topping evenly over the cake batter in the pan.

Place the pan in the preheated oven and bake for approximately 30 to 45 minutes, checking at the 30-minute mark with a toothpick to see if it comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens