Rhubarb Ginger Yogurt Cake

This Rhubarb Ginger Yogurt Cake is a tangy-sweet treat with a kick. Let’s talk about rhubarb. It’s that celery-looking vegetable that somehow ended up in dessert. Yes, dessert. Rhubarb is tart, tangy, and totally fabulous—if you treat it right. Its season is short, usually from April through June. So, when you see it at the farmer’s market? Grab it like it’s the last croissant at brunch.

Rhubarb Warning!

But here’s your first warning: do not eat the leaves. Rhubarb leaves are toxic. Like, “makes-you-sick” toxic. Just chop them off and compost them like a responsible cake lover.

Now, on to the cake! This Rhubarb Ginger Yogurt Cake is light, fluffy, and moist. Yes, we said moist. Deal with it. The batter is simple—no fancy techniques, no drama. Just good old-fashioned whole milk yogurt doing magical, tangy things to your cake.

For a spicy-sweet twist, we fold in chopped rhubarb stalks and—wait for it—crystallized ginger. If you’ve never used crystallized ginger, it’s basically ginger that’s been cooked in sugar syrup, then coated in sugar. It’s spicy, chewy, and makes your tastebuds dance like nobody’s watching.

Once the Rhubarb Ginger Yogurt Cake batter is mixed, we scatter more rhubarb and ginger on top. Why? Because we like drama. And flavor. And because it looks really pretty. Speaking of which, I left this cake completely undecorated. Why mess with a good thing? It comes out of the oven with a gorgeous golden top and flecks of pink rhubarb peeking through like confetti.

However,  if you must decorate this Rhubarb Ginger Yogurt Cake (you extra little baker, you), there is an optional move. Once the cake cools, mix powdered sugar with a teaspoon of ground ginger. Then sift it gently over the top like a sweet little snowstorm.

In conclusion, this dessert is your go-to spring bake. It’s easy, flavorful, and perfect with tea, coffee, or just straight from the pan with a fork. So grab that rhubarb, avoid the leaves, and bake like the dessert hero you are.

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Rhubarb Ginger Yogurt Cake

Course Dessert

Cuisine American

Keyword rhubarb cake, Rhubarb ginger cake, rhubarb recipes, Rhubarb Yogurt Cake, summer recipes, Yogurt Cake

Prep Time 25 minutes

Cook Time 40 minutes

Rest Time: 10 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

• 1 3/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 12 oz rhubarb
• 5 oz crystallized Ginger
• 3/4 cup unsalted Butter room temperature
• 3/4 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 1/2 cup full-fat yogurt

Instructions

1. Grease and flour a 10-inch springform pan.
2. Preheat the oven to 350°F
3. Whisk together the flour, baking powder, and salt until well combined. Set Aside.
4. Trim the rhubarb stalks. Discard the leaves. They are poisonous.
5. Cut the rhubarb into approximately 1/2-inch-wide pieces.
6. Chop the ginger into small pieces and mix it in with the rhubarb.
7. Beat the butter and sugar on medium-high speed with the whisk attachment of your mixer until creamy—about 3 minutes.
8. Beat in the vanilla.
9. Add the eggs one at a time. Make sure each is fully incorporated into the batter before adding the next.
10. Turn the mixer down to low speed. Add the dry ingredients in thirds, alternating with the yogurt.
11. Fold half of the rhubarb/ginger mixture into the batter.
12. Transfer the batter into the prepared pan.
13. Distribute the remaining mixture on top of the batter. Gently press it into the batter.
14. Bake for 40 minutes or until a knife inserted in the center of the cake comes out dry.
15. Let cool for 10 minutes before removing from the pan.
16. Transfer to a wire rack and let cool completely.
17. Place on a serving plate. Cut and serve.

So, do you like this Rhubarb Ginger Yogurt Cake? Then also check out some of these other delicious recipes:

FRESH HERB YOGURT BREAD

RHUBARB RASPBERRY STREUSEL CAKE

RUM GLAZED PRETZEL COOKIES