June 10, 2010 5

Shredded Rhubarb Cake

By Alicia in Cakes

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Make this cake today. Trust me. I had been wanting to bake something else with rhubarb ever since the last cake I made. It was an alright cake, but I wasn’t impressed with it like I thought I might be. I was looking for something more, something better. Something like This! I had this great idea to make a cake slightly based on a zucchini cake, but instead using Rhubarb. However the actual idea worked more than when I tried it. The Rhubarb doesn’t shred so easily, so I had to do it all by hand. But it was totally worth it. I said I wouldn’t, but I definitely ate the piece I photographed this morning, after an already large piece last night. It had to be done.

The cake could easily be turned into a sheet cake, or a loaf cake depending on what you’d like to make. It’s really easy and Rhubarb is now in season so it should be readily available. Although, I had gone to safeway to get dinner and cake ingredients, and had to go to Thrifty’s instead because they had no Rhubarb. And I wasn’t going home without it!

This would be perfect after dinner, or for breakfast. I topped it with cream cheese icing, but you could just as easily dust it with icing sugar. And it can all be made in one bowl – so easy clean up!

Make it…now!

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Shredded Rhubarb Cake

Recipe by Bakeaholic

Ingredients:

3 large eggs
1 cup vegetable oil
1 1/2 cup sugar
2 cups all-purpose flour
1/4 tsp. baking powder
1 tsp. baking soda
3-4 tsp ground cinnamon
dash of nutmeg
2 tsp. vanilla extract
about 4 stalks rhubarb
1/2 cup non-fat natural plain yogurt

Directions:

pre-heat oven to 350 degrees.

Shred/tear rhubarb and set aside. You can try using a grator for this, but I found it just mushed it up. So I cut it into quarters and peeled it by hand.
In a large bowl, beat eggs, oil, and sugar by hand using a whisk.
Slowly add flour, baking powder, baking soda, cinnamon and vanilla. Thoroughly combine.
Add Rhubarb and Yogurt, stirring until well blended.
Pour into greased and flowered bundt pan, and bake for 45-55 minutes or until toothpick inserted into the center comes out clean. Start with 45 minuts, and check to see if it needs longer.
Cool for 10 minutes in pans on wire rack. Remove from pan and cool completely.

You can top it with icing sugar, or make a cream cheese icing by combining a package of cream cheese with a tiny bit of milk, and a few cups of icing sugar.

The cake will keep covered or a 2-3 days. If it lasts that long!

If you make this cake please credit and link back to me – I’d love to see it =)

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Tags: Cake, Cream Cheese, icing, Rhubarb, Yogurt

5 Responses to “Shredded Rhubarb Cake”

Sharlene says:

June 13, 2010 at 9:59 am

This both looks and sounds delicious! I think my next endeavor will have to be rhubarb. I feel so out-of-the-loop by not having tried baking with it!
Aunti Weezz says:

June 15, 2010 at 3:54 pm

This is my nick name your Mom and some of my sisters call me. So This Shredded Rubarb cake looks FAB. Everytime I see it on your “heirloom” dishes I love it more. Grama would have been pleased Lou. I have some Rubarb in my fridge that I got at the Farmers Market and I will make it. Can you put it in a glass cake dish to bake? Also the Lemon Curd would be a nice side complement in honor of Momma. Love Aunt L
Alicia says:

June 15, 2010 at 3:55 pm

Hi auntie!! Yes of course you can make it in a glass baking dish. I hope you enjoy it!! Yes I know, I use the dishes a lot =) xoxo
ingrid says:

June 25, 2010 at 9:54 am

Looks and sounds great! Good job on getting your idea from head to oven. :)

Happy Friday!
~ingrid
Farmer Gal says:

June 29, 2010 at 7:37 am

That looks so yummy, and the icing looks just perfect. You can tell just by looking that it is a moist cake.

Thanks for stopping by my blog!