Rhubarb Cake

🥘 Ingredients

• Demerara sugar
• all-purpose flour
  228 g
• baking powder
  2.5 tsp
• baking soda
  1/2 tsp
• eggs
  2
• granulated sugar
  250 g
• melted unsalted butter
  113 g
• orange zest
  1/2 tbsp
• rhubarb
  454 g
• salt
  3/4 tsp
• vanilla
  1 tsp
• water
  1 Tbsp
• whole-milk Greek yogurt
  80 g

🍳 Cookware

• loaf pan
• small saucepan
• medium bowl
• large mixing bowl
• foil

1. 1

   reheat the oven to 350°F and coat the loaf pan with butter. Line with parchment paper and sprinkle Demerara sugar on the bottom and sides of the pan.

   Demerara sugar
2. 2

   Choose the thinnest rhubarb stalks, or trim accordingly, making about 4 to 5 pieces that are about 8.5 inches in length. Set these pieces aside.

   rhubarb: 454 g
3. 3

   Chop up the remaining rhubarb into 1/2 inch pieces. Transfer 227 g into a small saucepan and set aside the remaining 113 g to fold into the batter later.
4. 4

   Add 1 Tbsp water to the saucepan and cook the chopped rhubarb over medium heat, stirring often and mashing with the back of a wooden spoon, until the pieces have broken down. Claire notes the mixture should begin to resemble applesauce, which will take about 5 to ⏱️ 7 minutes . Remove from heat and set aside to cool. Once the mixture is cooled, stir in the baking soda , it will bubble and turn a grayish color which is normal! Set mixture aside.

   water: 1 Tbsp, baking soda: 1/2 tsp
5. 5

   In a medium bowl , whisk the all-purpose flour , baking powder and salt , set aside.

   all-purpose flour: 228 g, baking powder: 2.5 tsp, salt: 3/4 tsp
6. 6

   In a large mixing bowl , massage the orange zest with the granulated sugar until it looks like wet sand.

   orange zest: 1/2 tbsp, granulated sugar: 250 g
7. 7

   Stir in the melted unsalted butter , and room temperature eggs .

   melted unsalted butter: 113 g, eggs: 2
8. 8

   Whisk in the whole-milk Greek yogurt , vanilla , and rhubarb mush until smooth. Scrape the bowl as needed until all the dry ingredients disappear.

   whole-milk Greek yogurt: 80 g, vanilla: 1 tsp
9. 9

   Switch to a flexible spatula and fold in the remaining 113 g of chopped rhubarb into the batter.
10. 10

    Scrape the batter into the prepared pan and smooth the top. Place the reserved rhubarb stalks over the top of the batter in parallel lines. Sprinkle with Demerara sugar, or regular sugar, and bake for ⏱️ 60 minutes .
11. 11

    Reduce the temp to 325°F and cook for an additional 30 to ⏱️ 40 minutes or until the cake tester comes out clean. Tent the top with foil if it starts to get too brown.
12. 12

    Let cool for ⏱️ 20 minutes in the pan before removing it from the pan and letting it cool completely.