If you visit the Minnetrista Farmer's Market at this time of year there won't be much available yet in terms of produce, but one thing that many stands have now is rhubarb. Growing up in Minnesota, we always had rhubarb in the spring and early summer and it is one of my favorites. My sisters and I used to pick stalks off the plant in our yard and chew on it while playing outside. We imagined that it made us "cool" that we were able to tolerate eating something so tart.
This cake highlights the tart flavor of the rhubarb, while providing a sweet background of delicious cake and gooey glaze. Although the rhubarb starts out on top, it will move to the bottom while baking. So for that reason, I decided to serve the cake upside-down. This cake is easy to make and scrumptious to eat. My kids gobbled it up!
- 2 cups chopped rhubarb
- 1/4 cup sugar
- 1 large egg
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 cup plain Greek yogurt (or sour cream)
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 1/2 teaspoons real vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 ounces cream cheese, softened
- 1/4 cup sugar
- 2 tablespoons unsalted butter, softened
- 3/4 teaspoon real vanilla extract
- Preheat oven to 375F. Spray an 8x8 pan with cooking spray and dust with flour; set aside.
- Mix rhubarb and the 1/4 cup sugar together in a small bowl and set aside.
- In a large bowl, stir together all remaining cake ingredients until well blended.
- Pour batter into the prepared pan and evenly distribute the sugared rhubarb over the top of the batter.
- Bake for 30 minutes, or until a toothpick comes out clean.
- Run a knife around the outside of the cake and tip the cake out onto a serving tray. While the cake cools, make the glaze.
- Combine all glaze ingredients in a small bowl and beat until smooth with a whisk. If necessary, microwave it for a few seconds to melt any lumps.
- Drizzle glaze over the cake. Serve.