Cook Time 35 minutes


  • 7 cups rhubarb
  • 1 cup butter
  • 2 1/2 cups granulated sugar
  • 2 tsp vanilla extract
  • 1 1/2 cups yoghurt
  • 3 1/3 cups cake flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sliced almonds
Need to bring something to Easter brunch or dinner? This rhubarb cake recipe is sure to please.


  • Preheat oven to 400 F Convection. Grease a 10 inch (26 cm) spring pan.
    Mix flour, baking powder and salt. Set aside.
    In a stand mixer, mix cream and butter with sugar for about 5 minutes. Add one ¼ cup yogurt at a time until well incorporated. Add the vanilla extract, mix well. Turn mixer on low and slowly add the flour mixture. Don’t over mix. Fold in the cut rhubarb and transfer the dough to a baking pan. Smooth the top. Sprinkle on the almonds.
    Bake for about 35 minutes or until an inserted toothpick comes out clean. Let cool on wire rack.