Rhubarb Yogurt Cake

A delicious whole-wheat yogurt cake gets even better when topped with gingery rhubarb strips.

 

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Recipe by Carlene Thomas, RDN, LD

Ingredients

  • ¼ cup siggi’s Blueberry Non‑Fat Yogurt
  • 1 tablespoon lemon zest
  • 5 tablespoons granulated sugar
  • ¾ cup (scooped, not spooned in) white whole-wheat flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • 2 tablespoons skim milk
  • 2 tablespoons olive oil
  • 1 egg
  • Baking spray with flour
  • ¼ cup water
  • 2 tablespoons clover honey
  • ¼ inch fresh ginger, peeled
  • 2 small stalks rhubarb, thinly sliced lengthwise (¼ inch thick)

Directions

Preheat oven to 350°F with a rack in the middle of the oven. In a small bowl, combine lemon zest and sugar. In a medium bowl, whisk together flour, baking powder and salt. In a second medium bowl, whisk together yogurt, milk, olive oil and egg. Whisk sugar-lemon mixture into wet ingredients. Fold wet ingredients into dry ingredients. Spray 2 loaf pans with baking spray and divide batter evenly between pans. Bake for 25 minutes, or until a toothpick comes out clean. Cool.

As cakes bake, add water, honey and ginger to saucepan on medium heat. Gently add rhubarb slices to the pan. Spoon liquid over rhubarb slices and cook 1 minute. Remove from heat. Remove cooled loaves from pans. Trim tops so loaves are completely flat. Top loaves with rhubarb. Serves 16.

Nutrition Information
Serving size: 60 grams

CALORIES 204; TOTAL FAT 5g; SAT. FAT 1g; CHOL. 30mg; SODIUM 121mg; CARB. 35g; FIBER 3g; SUGARS 17g; PROTEIN 5g


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Carlene Thomas
Carlene Thomas, RDN, LD, is a food photographer and recipe developer in Northern Virginia. She and her husband work full time on their business and social media platforms, Healthfully Ever After, where they work with companies to tell their story through food visuals including stop motion, photography and video. Read her blog, HealthfullyEverAfter.co, and follow her on Facebook, Twitter, Pinterest and Instagram.


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