This is a Wednesday afternoon cake. The kind you make when it’s raining outside, a bunch of rhubarb has been sitting in the fridge for two days, and you don’t want to overcomplicate things. No fuss, no technique—just something good.
Straight out of the oven, it has this slightly domed, golden-brown crust, like light caramel, that barely cracks under the knife. Inside, the crumb is dense yet tender—moist without being sticky. The rhubarb has melted in places, leaving pink streaks in the batter and a slightly tart scent that mingles with the sweet aroma of the cake. You cut it into thick slices and wonder why you always wait for a special occasion to do this.
Why you’ll love this recipe
Ingredient Notes
Everything you need for this easy cake: pantry staples and a few rhubarb stalks for the tart touch.
- Plain yogurt : Take a classic yogurt, not too liquid—a thick stirred yogurt or a light Greek yogurt works well. The empty pot will serve as your measuring tool for the whole recipe, so keep it safe after emptying it into the bowl.
- Frozen rhubarb : The most convenient option. It’s already peeled and cut, allowing you to make this cake year-round out of season. Key: don’t thaw it completely before using, otherwise it releases too much water into the batter.
- Olive oil : It provides a different kind of moistness than butter—longer-lasting and more subtle on the palate. If the taste bothers you, sunflower or grapeseed oil works just fine. The result is slightly less rich but just as tasty.
- Baking powder : A single sachet is enough. No need to put two thinking it will rise better—it just gives a bitter aftertaste and a texture that falls apart.
Start by emptying the yogurt pot into the bowl—and keep it
The empty pot becomes your measuring cup for the entire recipe. That’s the principle of the classic yogurt cake: 1 pot = 1 unit of measure. Pour the yogurt into a large bowl, then add the eggs and sugar. Whisk until the mixture becomes slightly pale and starts to foam on the surface—two minutes by hand, no need for an electric mixer. Then the oil. It incorporates in seconds and gives the batter a reassuring, slightly oily sheen.
Add the flour in two batches, not all at once
Mix the flour and baking powder together before adding them. Incorporate them in two stages, stirring gently between each addition. The batter should be smooth and a bit thick—it should fall from the whisk in a thick, continuous ribbon. As soon as it’s homogeneous, stop. The more you work the batter, the more gluten develops, and you lose that moistness we’re looking for. Twenty extra seconds really make a difference here.
Do not completely thaw the rhubarb
Take it out of the freezer about fifteen minutes before. It should still be cold and slightly firm to the touch, not completely soft. If thawn too much, it releases water into the batter and the center of the cake won’t set properly during baking. Add the pieces directly into the batter and mix with two or three large strokes using a spatula. The pink sections will distribute naturally. No need to control everything.
Place the tin in the middle of the oven and go do something else
The oven must be hot before baking—180°C, preferably conventional heat. Pour the batter into the greased and floured tin, smooth the top without overdoing it, and bake in the center. 55 minutes. Around 40 minutes, a tart and sweet scent begins to fill the kitchen—it’s the rhubarb gently caramelizing against the batter. If the top colors too quickly and becomes darker than light caramel, loosely place a piece of aluminum foil over it. To check if it’s done, insert a knife in the center: it should come out with a few moist crumbs attached, neither dry nor wet.
Tips & Tricks
- Let it cool completely before removing from the tin. While hot, the crumb is still fragile and the edges break easily. 30 minutes on a wire rack and it will come out in one clean piece.
- It’s better the next day. The crumb has had time to stabilize and the rhubarb has infused the whole cake overnight. Keep it at room temperature under a tea towel, not in the fridge—the cold dries it out.
- If using fresh rhubarb instead of frozen, peel the stalks if they are thick—the outer fibers are too tough. Cut into maximum 2 cm pieces and sprinkle with a tablespoon of sugar 10 minutes before incorporating.
Can I use fresh rhubarb instead of frozen?
Yes, no problem. Peel the stalks if they are thick (the outer fibers are tough) and cut into maximum 2 cm pieces. Sprinkle them with a tablespoon of sugar 10 minutes before adding them to the batter, then drain any excess juice.
How should I store this cake and how long does it keep?
At room temperature, under a clean tea towel or in an airtight container, it stays moist for 3 days. Avoid the refrigerator: the cold dries out the crumb quickly. It also freezes very well, sliced, for up to 2 months.
Can I replace the olive oil with butter?
Yes, but it changes the texture. Butter results in a richer and slightly denser cake that dries out faster. If using butter, melt 70g and let it cool slightly before incorporating. A neutral oil (sunflower, grapeseed) is the most transparent replacement.
My cake is too compact and didn’t rise—what happened?
Two likely causes: the batter was overworked after adding the flour (gluten develops and blocks the rise), or the rhubarb was too thawed and released water. Next time, mix just enough for the flour to disappear, and use the rhubarb while still cold.
Is the taste of rhubarb too tart for children?
Generally no, as baking and sugar soften its acidity well. If preparing this cake for children very sensitive to acidity, you can reduce the rhubarb to 180g and add a teaspoon of vanilla powder to balance it.
What mold should I use and do I need to adjust the cooking time?
A 22 to 24 cm round cake tin or a standard loaf tin works very well. With a loaf tin, baking may exceed 55 minutes by 5 to 10 minutes because the batter is thicker in the center—check with a knife. Avoid tins that are too small: the batter would overflow.
Rhubarb Yogurt Cake
French
Dessert
A great classic revisited with tart rhubarb. Moist, simple to prepare, and even better the next day.
Ingredients
- 125g (1 pot) plain yogurt
- 3 eggs
- 185g (1½ pot) granulated sugar
- 375g (3 pots) flour
- 60g (½ pot) olive oil (or neutral oil)
- 11g (1 sachet) baking powder
- 250g frozen rhubarb (or fresh)
Instructions
- 1Preheat the oven to 180°C. Grease and flour a 22-24 cm round tin.
- 2Pour the yogurt into a large bowl. Keep the empty pot to measure the other ingredients.
- 3Add the eggs and sugar, whisk until the mixture is slightly foamy and pale.
- 4Stir in the olive oil and mix until smooth.
- 5Add the flour and baking powder in two batches, mixing gently. Stop as soon as the batter is smooth.
- 6Add the rhubarb while still cold and mix with 2-3 strokes of a spatula.
- 7Pour into the tin and bake for 55 minutes. Cover with foil if the top colors too quickly.
- 8Check doneness with a knife in the center: it should come out with a few moist crumbs. Let cool for 30 minutes before removing from the tin.
Notes
• Storage: 3 days at room temperature under a tea towel. Avoid the fridge as it dries out the crumb.
• Freezes very well sliced, up to 2 months in an airtight bag.
• Variation: add the zest of an organic lemon to the batter to enhance the tart note.
Nutrition Facts (per serving, estimated)
| 430 kcalCalories | 9gProtein | 69gCarbs | 12gFat |
