Recipe Rhubarb and Sour Cream Cake Recipe

This moist and delicious cake will pair equally well with any type of berries. Serve plain or with whipped cream, warm or cold. Since rhubarb is unsweetened, the sugar on top is essential, as is the amount of sugar in the batter.

CThis cake was so easy to make that it will undoubtedly be a favorite. It will probably be a bit more tender and moist with real crème fraîche or full-fat yogurt than with fat-free yogurt. I can see it adapting easily to any fruit harvest, though: rhubarb, strawberries, sour cherries, raspberries, blueberries, peaches, plums, blackberries, etc. And of course, you can always slice and freeze raw rhubarb for winter baking.

INGRÉDIENTS

• 1 egg
• 1 cup sugar (Mom only had raw sugar)
• 1 cup nonfat Greek yogurt
• 1 teaspoon vanilla extract
• 1 tablespoon vegetable oil (skip if using full-fat yogurt or sour cream)
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• at least 2 cups chopped rhubarb
• 1 tablespoon raw sugar
• 1/4 cup almonds slivered

PRÉPARATION

1. Grease and flour a 9"x13" glass baking dish and preheat oven to 350 F.
2. Chop fresh rhubarb ahead of time. If using frozen rhubarb, thaw and drain.
3. Whisk egg, sugar, yogurt, vegetable oil, and vanilla together.
4. Add flour, baking soda, and salt and stir quickly with a wooden spoon. Add rhubarb and stir to blend, then pour into a greased and floured baking dish and spread evenly.
5. Work quickly as the baking soda will instantly begin to react with the acid in the yogurt (probably a little slower with dairy sour cream).
6. Sprinkle with flaked almonds, then sprinkle with sugar on top.
7. Bake at 175°C for 30 to 40 minutes, or until golden brown.