This recipe was printed a couple of years ago by a gal who writes a food column for our local newspaper. I changed the name and made slight modifications to the recipe, but owe its lusciousness to her originally shared recipe.
I don't usually enjoy or make cakes because about 98% of them seem too dry to me. This cake is not dry in the least and is my go-to cake whenever rhubarb is in season. Here goes:
Step Away from the (Rhubarb) Cake
Sift into a large mixing bowl:
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
Then add and mix well until batter is fairly smooth:
2 beaten eggs
1 cup plain yogurt
Next fold in:
4 cups diced rhubarb
Batter will be very thick. Put it into a greased and floured 9" x 13" pan and smooth it out with a spatula.
For the topping, in a small bowl combine:
1/2 cup brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
Cut in 1/4 cup butter until thoroughly combined.
Sprinkle topping mixture evenly over top of the cake.
Bake in a 350 degree oven until toothpick inserted in the center comes out clean, about 45 minutes.
Four people did this much damage to the cake in one day. (Is that a bad thing?)
I may have under-baked the cake a smidge bit this time around as it usually rises a little higher, but the flavor was not hurt one iota.
Every time I make this cake, I get a good chuckle reading the last line the author put at the bottom of the printed recipe. After the baking instructions, she wrote:
"Eat every last crumb then make a second
cake for your family and friends."
Yes, the cake is that good!