"Step Away From The Cake" Recipe

Here's the recipe for the best rhubarb cake ever made (in my humble rhubarb-loving opinion) per a request made by a reader to a recent posting of mine.

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!