This has got to be one of the best rhubarb recipes I’ve tried. I found it in the Canadian Living Kitchen and adapted it somewhat. My beaters weren’t working so I mixed it all by hand so I don’t know if that contributed to yumminess but here is my version:
- 1/2 c. butter, softened
- 1 c. brown sugar (scant)
- 2 c. All purpose flour
- 2 eggs (from Victorsfarmshares 😉 )
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 c. plain yogurt
- 1/2 c. water
- 3 – 4 cups chopped rhubarb (from victorsfarmshares)
- 1/2 c. brown sugar
- 1/2 c. chopped pecans
- 1 tbsp. all-purpose flour
- 1/2 tsp. cinnamon
- 2 tbsp melted butter
Grease a 9″ springform pan. Set aside.
Combine topping ingredients in small bowl until crumbly. Set aside
In a large bowl, mix butter with brown sugar until creamy. Beat in eggs one at a time. beat in vanilla.
In a separate bowl, whisk together flour, baking soda, baking powder, salt. In another small bowl, mix together yogurt and water. Add flour mixture alternatively with yogurt mixture to butter mixture until just blended. Fold in 3 c. chopped rhubarb. Scrape into springform pan. Top with remaining cup of rhubarb and then Topping mixture. Bake at 350 until the cake tester inserted in centre of the cake comes out clean, about 1 1/4 hours. Let cool in pan on a rack for 5 min. Remove side of the pan. Serve with icecream for a truly decadent dessert or on it’s own as a snack with coffee. Serves 8 – 10.