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Lyna Recipes

Easy Rhubarb Yogurt Cake That Stays Moist

A soft and moist yogurt cake topped with tart rhubarb for an easy spring dessert that works for brunch, coffee breaks, or casual gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 9 Squares
Ingredients Method Notes

Ingredients
  

  • * 2 cups all-purpose flour
  • * 2 teaspoons baking powder
  • * 1/2 teaspoon salt
  • * 1/2 cup unsalted butter softened
  • * 3/4 cup granulated sugar
  • * 2 large eggs
  • * 1 teaspoon vanilla extract
  • * 1 cup plain whole milk yogurt
  • * 3 cups fresh rhubarb cut into small pieces
  • * 2 tablespoons granulated sugar for topping

Method
 

  1. Preheat oven to 350°F and grease an 8x8-inch baking dish.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until smooth and lighter in color.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and yogurt.
  5. Gradually mix dry ingredients into wet ingredients until just combined.
  6. Spread batter evenly into prepared baking dish.
  7. Scatter rhubarb pieces evenly over the batter and sprinkle the top with remaining sugar.
  8. Bake for 38-42 minutes until golden and a toothpick inserted into the center comes out clean.
  9. Cool for at least 30 minutes before slicing and serving.

Notes

Store covered at room temperature for up to 2 days or refrigerate for up to 4 days. Frozen rhubarb can be used if fully thawed and drained first. Avoid overmixing the batter to keep the cake soft and tender.