Friday, 17 December 2010

Lesson 4 - Rhubarb Cake

Whilst shopping I came across the most fabulous looking bunch of rhubarb and I just had to have it! Mr Moo had never eaten rhubarb so we decided to make it into a cake and give him a taste. As you can see from the photo the cake was one of those really tart tasting cakes, I thought it was just as fabulous as the rhubarb looked but to his 5 year old palate not so much, hence the face! It was priceless really I am sure he was waiting for the sweet tasting cakes he is used to and wham, a big taste of tart! But as we keep saying, "You don't have to like it but you do have to taste it." and he is keeping up his side of the cooking lesson deal and tasting everything I put before him. I have even now convinced him to eat green beans (he would eat any other kind but green) and pumpkin using this method. I am very proud of him. Anyway less rambling, here is the recipe if you love rhubarb and you can handle a cake that is not really sweet but divine to eat! then go ahead and make it, it was really good.

Moist Rhubarb Coffeecake

2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup firmly packed light brown sugar, plus 2 tablespoons
1 egg
1 cup plain low fat yogurt
1/2 cup applesauce
1 teaspoon vanilla
3 cups uncooked rhubarb, coarsely chopped


Sift the flour, baking powder, baking soda and salt into a large bowl. In a separate bowl, mix the egg and sugar then add the yogurt, applesauce, and vanilla. Stir into the flour mixture until blended, then add the chopped rhubarb and mix well. Turn into a 9-inch square pan that is greased or sprayed with non-stick spray. Sprinkle top with remaining sugar. Bake at 350 for 30-35 minutes until the cake tests done in the center.

Recipe from

Then I still had some rhubarb left and I made this outstanding rhubarb relish with it, which I have discovered goes very well with both turkey and ham, very handy indeed for Christmas and I have a jar on the shelf waiting to be cracked on Christmas day.

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