Rowdy for Rhubarb

So there I am just hanging out and watching Food Network when this girl, Genna, sends me a message that she has TONS of fresh rhubarb for me. Her mom has a giant rhubarb plant in her yard and she has been telling me that I need to try it for two years now. As Dexter would say, “tonight’s the night”. If you are lucky enough to have people in your life that want to give you things, accept it. That was seriously awesome, Genna. Now, here’s a recipe that I created because you gave me the goods.


Rhubarb season runs from April to June in Michigan with June definitely being the peak. Rhubarb needs a little help in the sweetness department, as it is quite tart! I do love a good rhubarb pie…but I needed something different this year. I’ve been putting Greek yogurt in everything, so I thought, why not make a rhubarb Greek yogurt cake?! The finished texture is light, moist, and airy. It’s great with or without the rhubarb sauce below. Another great pairing to this would be vanilla gelato or ice cream.

Cheers to another great rhubarb season.

Greek Yogurt Rhubarb Cake

Serves 8-10

Cooking Method:

  • Oven


  • Measuring cups and spoons
  • 2 mixing bowls
  • whisk
  • spatula
  • 10-inch cast iron skillet


1 cup of Plain Whole Milk Greek Yogurt

½ cup Sugar

½ cup light brown sugar

¼ teaspoon salt

1 teaspoon vanilla extract

½ cup vegetable oil

2 large eggs

1 ½ cups cake flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 cup rhubarb, chopped into small pieces


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, incorporate Greek yogurt, both sugars, salt, and vanilla extract. Whisk until smooth.
  3. Slowly incorporate vegetable oil into the batter.
  4. Incorporate both eggs, one at a time. Whisk until all ingredients incorporated.
  5. In a separate mixing bowl, mix together flour, baking powder, and baking soda.
  6. Slowly incorporate the dry mixture into the wet mixture.
  7. Pour into an oiled cast iron skillet.
  8. Top with chopped rhubarb pieces.
  9. Bake for 30 minutes or until golden brown.
  10. Top cake with cooled rhubarb sauce.


Rhubarb Sauce

Cooking Method:

  • Stove Top


  • Saucepan
  • Slotted spoon
  • Measuring cups and spoons


2 cups of chopped rhubarb

½ cup sugar

1 tablespoon corn starch

¼ cup water + 1 tablespoon water


  1. Over medium heat, mix chopped rhubarb, sugar, and ¼ cup of water and bring to a boil.
  2. Cook for 5 minutes stir occasionally.
  3. Mix together cornstarch and water until cornstarch is dissolved. Add to boiled rhubarb mixture.
  4. Cook for additional 1-2 minutes until sauce thickens.
  5. Cool in the refrigerator for 2 hours before serving.

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