The Best Rhubarb Yogurt Cake

This Rhubarb Yogurt Cake is out of this world! It is a very soft and fluffy cake with TONS of flavour. It's got sweet sugar and tangy rhubarb and lemon in every bite. This is the perfect recipe to bake up for an outdoor dinner party this summer!

Okay omg...I'm actually shocked with how incredible this cake turned out! I am so fully obsessed with rhubarb. I love tangy desserts!!!!

This recipe uses yogurt and honestly I think it's the secret ingredient for this cake. It's soft, light, and has you going for seconds before you know it. It doesn't sit heavy in your stomach like some cakes do too which is the best part!

This rhubarb yogurt cake has got that perfect 'zing' to it from the lemon zest and juice, but it's also sweet from the sugar. So good!

For more rhubarb recipes, try Strawberry Rhubarb Streusel Muffins, Rhubarb Cake, and Strawberry Rhubarb Muffins.

Jump to:

• Why this recipe works
• Instructions Notes
• Step by step instructions
• Expert Baking Tips
• FAQ
• Storing 
• Check out these recipes
• Rhubarb Yogurt Cake

Why this recipe works

Easy to make - It all comes together in one bowl!

Delicious - This is the BEST cake. It's soft, fluffy, moist, and has the most PERFECT texture.

Party cake - It plates beautifully for a great sweet treat after dinner.

Rhubarb - Adds a nice tangy flavour to the cake!

Lemon - Adds a little 'zing' to the soft cake and it pairs so well with the rhubarb.

Instructions Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

Eggs – Remove two hours before baking.

Rhubarb – I cut mine into smaller pieces and placed them across the top of the cake. I used a mix of green and red rhubarb. Either or works.

Yogurt – Used to give a fluffier crumb and adds SO much to the texture. I used full-fat Greek yogurt.

Powdered sugar – This icing sugar will be dusted on top of the cake after they’re done baking.

White sugar – Used to sweeten up the cake.

Vanilla – Make sure to use a good quality vanilla. This is important in cakes like this where there are minimal ingredients.

Step by step instructions

Here is how to make and bake this Rhubarb Yogurt Cake. You will need a 9x9 pan lined with parchment paper, an electric handheld mixer, three mixing bowls, and a spatula.

Step 1 – Prep. Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.

Step 2 – Mix dry ingredients. In a medium-sized bowl, add in the flour and baking soda. Mix together and set aside.

Step 3 – Whisk eggs and sugar. In a mixing bowl, add the eggs and white sugar. Mix for 3-4 minutes on medium speed until pale in colour and fluffy. This step is really important!

Step 4 - Add in lemon zest. Add in the lemon zest and continue mixing for 1-2 minutes.

Step 5 - Add wet ingredients. Add vanilla, yogurt, oil, and lemon juice. Using a spatula, gently fold the ingredients in until combined. Don't over-mix!

Step 6 - Add in dry ingredients. Mix in using a spatula until JUST combined. Do not over-mix!

Step 7 - Transfer. Add the batter into the prepared pan and spread evenly. Add rhubarb pieces on top.

Step 8 – Bake. Bake the cake for 35-45 minutes or until a toothpick inserted comes out dry or with a few crumbs on it. 

Allow to cool, dust with powdered sugar, slice, and enjoy!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Use a knife to cut the cake. It’ll help you get smooth cuts and not jagged broken pieces.
• Slicing the cake: This cake can make up to 12 slices, however you choose to cut it! Feel free to cut the rhubarb into smaller pieces too.
• Do not over-mix! Once you see no flour streaks, stop mixing.

FAQ

What is rhubarb?

Rhubarb is a vegetable grown in early spring and all summer. It comes in red and green colours, and has a sour taste to it. Once it’s baked with sugar, it has a sweet and sour taste.

Why is my rhubarb green? 

There are a lot of different varieties of rhubarb. Some grow more red, and some grow more green! They are all very similar in flavour (sour/tangy) when consumed raw.

When is rhubarb season? 

Rhubarb season is typically late April through June. It is one of the first veggies to grow during the spring. When shopping for rhubarb at your local grocery store, look for crisp firm rhubarb that are blemish free.

Storing 

Rhubarb cake is best eaten day of or the next day. It can stay in the refrigerator for up to 5 days in an airtight container.

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