Rhubarb Snack Cake

Yes, you are at the correct blog *smile*

I thought it was time to share a recipe and because I made these Rhubarb Squares a few days ago they were voted in!

I never realized how many folks have never eaten rhubarb until recently at a farmer's market where 2 of us were excitedly sorting through a large bucket of gorgeous green and red stalks like kids who had just discovered amazing new legos! *chuckle*

This other shopper and I were delightedly picking and choosing the best stalks and sometimes gleefully exclaiming about what we were going to make first with them, when we looked up to see a large crowd of other shoppers were gathering around us and gazing with amusement at our frantic movements and high pitched giggles!

Several onlookers engaged us in conversation asking what the stalks were and how we ate them.

I was shocked! 

Adults who didn't know the mouth-watering delight of this glorious herbaceous perennial plant???

As a kid I picked it out of our backyard and munched on it raw all day long. That tart bite made for lots of funny faces but I couldn't get enough. *smile*

This recipe involves a thin buttery cake-like layer on the bottom, the rhubarb jam-like layer in the middle, and a crisp, crumbly topping.

So on to the recipe.

NOTES: Keep in mind I like the tartness of rhubarb and like to allow it to shine in a recipe, not overwhelm it with sugar. If you prefer things a bit sweeter, increase the sugar in the filling layer a smidge.

Recipe adapted from Smitten Kitchen.

Rhubarb Snack Cake

FIlling:

1 1/2 lbs rhubarb, trimmed and sliced into 1/2 inch pieces

1 1/2 T. fresh lemon juice

2/3 c. granulated sugar

1. Mix together and set aside

2. preheat oven to 350. 

3. Grease 13 x 9 pan and line with parchment up 2 opposite sides to create a sling, then grease again.

Cake layer:

1/2 c. butter, softened

zest from one lemon (1/2 t. -1 t.)

2/3 c. granulated sugar

2 large eggs

1 c. all purpose flour

1/3 c. whole wheat flour

1 t. baking powder

1/2 t. salt (increase if using UNsalted butter)

1/2 t. ground ginger

1/3 c. plain greek yogurt

1. Beat first 3 ingredients together until light and fluffy.

2. Add eggs, one at a time, incorporating well.

3. Sift together flour, baking powder, salt and ginger.

4. Add flour mix intermittently with the yogurt until all is incorporated.

5. Spread this batter into the bottom of your well greased 13 x 9 baking pan

Crumb Topping:

1 c. all purpose flour

1/3 c. dark brown sugar

1/4 t. ground cinammon

1/8 t. salt 

4 T. butter, melted

1. mix dry ingredients together, add butter and stir until crumbs form.

Next: Pour all the rhubarb and juices that have accumulated onto the top of the cake layer. Don't worry, the excess liquid will not make your cake layer soggy:) Spread the rhubarb out so it is in one layer and then top with the crumb mixture.

Bake for 55-60 minutes.

Cool completely in the pan.

Loosen sides that are touching the pan, and lift out.

Cut into squares. 

Eat out of hand, or plate and top with some Maple Cream Sauce! *wink*

I hope you make this snack cake and love it!

Thanks for stopping by,

XOXO