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I’ll be honest—I discovered this recipe by accident when I was trying to use up a container of Greek yogurt that was about to expire. I had some rhubarb sitting in my fridge looking sad, and I figured why not throw them together? Three batches later, my family has declared this the official “we can totally eat cake for breakfast because it has yogurt” recipe. Now I buy yogurt specifically for this cake, and I’m pretty sure my kids think I’m the genius who invented the world’s most acceptable morning dessert.
Why This Recipe Works
Here’s the thing about yogurt in cake—it’s like a magic ingredient that makes everything incredibly moist and adds this subtle tang that plays beautifully with rhubarb’s tartness. What makes this work is using thick Greek yogurt, which gives you all that creamy richness without making the batter too thin. I learned the hard way that regular yogurt makes things too wet and you end up with cake soup. The yogurt also keeps this cake fresh for days, which is perfect because somehow this tastes even better the next day when all those flavors have had time to get cozy together.
Essential Ingredients
Good Greek yogurt is worth every penny for this recipe. Don’t cheap out on the watery stuff—you want the thick, creamy yogurt that practically stands up on its own. I always grab plain because the vanilla versions are too sweet and mess with the rhubarb balance. Full-fat works best, but I’ve made this with 2% when that’s what I had on hand (shocking, I know).
Fresh rhubarb makes all the difference here. Those bright red and green stalks should feel firm when you buy them, not bendy or mushy. I learned this after buying sad rhubarb three times and wondering why my cake tasted flat. Look for stalks about as thick as your thumb—the super thin ones can be stringy, and the giant ones are sometimes tough.
Real vanilla extract brings everything together without competing with the tangy flavors. Since we’re keeping this cake relatively simple, good vanilla really shines through. I always grab an extra bottle because I use it in everything and inevitably run out at the worst times.
Lemon zest is the secret weapon that makes people ask “what’s that amazing flavor?” It brightens up both the yogurt and rhubarb without being obvious. Don’t skip this—it takes maybe thirty seconds to zest a lemon, but it makes this cake sing.
Brown sugar over white adds depth and complements the tartness perfectly. Around here, we’ve figured out that the molasses notes make this taste more complex than your average coffee cake.
The Technique Section
Start by cranking your oven to 350°F and greasing a 9-inch springform pan really well. Here’s where I used to mess up—I’d use a regular cake pan and then couldn’t get clean slices because this cake is so tender. A springform pan makes serving so much easier, but a well-greased 9×13 works too if that’s what you have.
Now for the fun part—prep your rhubarb by chopping it into small pieces, about half-inch chunks. Toss them with a tablespoon of flour to keep them from sinking to the bottom like little pink anchors. This takes maybe two minutes but saves you from having all your rhubarb in one sad layer.
For the batter, start by whisking together your dry ingredients in a big bowl. In a separate bowl, whisk the eggs until they’re light and fluffy, then add the yogurt, melted butter, vanilla, and lemon zest. Here’s my secret—don’t overmix once you combine wet and dry ingredients. Stir just until everything comes together, then gently fold in that floured rhubarb.
The batter will look a bit lumpy and thick—that’s totally normal and exactly what we want. Pour it into your prepared pan and give it a gentle shake to level things out.
Bake for 45-55 minutes until golden brown and a toothpick comes out with just a few moist crumbs. Every oven has its own personality, so start checking around 40 minutes. This cake goes from perfect to overdone in about five minutes, so keep an eye on it toward the end.
Troubleshooting Guide
Cake turned out too dense? You probably overmixed the batter after adding the flour. That’s what happens when we get enthusiastic with the whisk, and it happens to everyone. Next time, fold those last ingredients in by hand until just combined.
Rhubarb pieces turned to mush? Don’t panic—your oven might run hot, or the rhubarb was past its prime. If this happens (and it will), just call it a “rustic fruit cake” and serve it with a dollop of whipped cream. Totally fixable for next time with fresher rhubarb and maybe checking your oven temp.
Top got too brown but center isn’t done? Your oven probably has hot spots. Next time, tent with foil after 35 minutes and rotate the pan halfway through baking.
I always check early now because yogurt cakes can brown faster than you’d expect, and nobody wants a gorgeous-looking cake that’s raw in the middle.
Variations
When I’m feeling fancy for weekend brunches, I’ll add fresh berries along with the rhubarb—strawberries or blueberries work beautifully. Sometimes I swirl in a simple lemon glaze (just powdered sugar, lemon juice, and a touch of yogurt), though that’s totally optional.
My summer twist includes fresh peach chunks instead of some of the rhubarb. This makes it sweeter than the original, but it’s perfect when peaches are in season and you want something that screams summer.
Around here, I’ve started making this in a loaf pan for easier slicing when we’re taking it to potlucks. Just reduce the baking time to about 35-40 minutes and you’re golden.
FAQ
Can I use regular yogurt instead of Greek? Most regular yogurt needs to be drained first or your cake will be too wet. I usually strain it through cheesecloth for about an hour, but honestly, Greek yogurt is easier and gives better results.
How do I store this cake? This keeps covered at room temperature for about 4 days, or in the fridge for up to a week. The yogurt actually makes it stay moist longer than regular cakes. Don’t freeze this one—it gets weird and watery when thawed.
Can I make this ahead? Absolutely, and it’s actually better the next day when all the flavors have had time to meld together. Just cover tightly and it’s perfect for make-ahead brunches or bake sales.
Closing Thought
I couldn’t resist sharing this because the best rhubarb yogurt cake mornings are when someone takes a bite at breakfast and says “wait, is this actually healthy?” It’s become our family’s go-to spring cake when we want something that feels virtuous but tastes like pure indulgence—the perfect balance of tangy, sweet, and satisfying.
Rhubarb Yogurt Cake
Description
An incredibly moist, tender cake that combines tangy Greek yogurt with tart rhubarb—basically the most acceptable breakfast dessert ever created.
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes | Servings: 10
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup plain Greek yogurt (full-fat works best)
- 1/3 cup butter, melted and cooled slightly
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon zest
- 1 1/2 cups fresh rhubarb, diced (about 2–3 stalks)
- 1 tablespoon all-purpose flour (for tossing rhubarb)
- 2 tablespoons coarse sugar for sprinkling (optional)
Instructions
- Crank your oven to 350°F and grease a 9-inch springform pan really well, or use a 9×13 pan if that’s what you have.
- Chop rhubarb into small pieces, about half-inch chunks. Toss with 1 tablespoon flour and set aside—don’t skip this step or you’ll have rhubarb soup at the bottom.
- In a large bowl, whisk together 1 1/2 cups flour, brown sugar, baking powder, and salt until well combined.
- In another bowl, whisk eggs until light and fluffy, about 2 minutes. Add Greek yogurt, melted butter, vanilla, and lemon zest, whisking until smooth.
- Pour wet ingredients into dry ingredients and stir just until combined—don’t overmix here or you’ll get a dense cake.
- Gently fold in the floured rhubarb pieces until evenly distributed.
- Pour batter into prepared pan and sprinkle with coarse sugar if you want a little crunch on top.
- Bake 45-55 minutes until golden brown and a toothpick inserted in center comes out with just a few moist crumbs. Start checking around 40 minutes because this can go from perfect to overdone quickly.
- Cool in pan for 15 minutes before removing (if using springform) or serving directly from the pan.
Notes:
- Greek yogurt is key—regular yogurt makes this too wet and sad.
- Don’t overmix the batter after adding flour or you’ll get a tough, dense cake.
- Fresh rhubarb works best, but if using frozen, thaw and drain it really well first.
- The lemon zest makes a huge difference—don’t skip it even if you think you don’t like lemon.
Storage Tips:
- Keeps covered at room temperature for 4 days or refrigerated for up to a week.
- Actually tastes better the next day when all the flavors have melded together.
- Don’t freeze this one—it gets watery and weird when thawed.
- Perfect for make-ahead brunches or when you need something that travels well.