Karen’s Rhubarb Cake

Slice each stalk into two or three longitudal sections, then small dice._20161029_190124
Chopped rhubarb


1/2 cup (115 gr.) soft butter (I used half coconut oil)
1 cup (170 gr.) sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups (300 ml.) yogurt, sour cream or buttermilk
2 cups (250-300 gr.) chopped rhubarb
2 cups (230 gr.) all purpose flour

Topping: Rub and crumble together 3 tbsp. flour, 3 tbsp. light brown sugar, 2 tbsp. cold butter, 1/2 cup chopped hazelnuts, 1/2 tsp. cinnamon.

Tip: For a simpler version you can sprinkle the cake with 2 tbsp. brown sugar mixed with 1/2 tsp. cinnamon.


1. Cream butter and sugar.
2. Beat in eggs one at a time until fluffy.
3. Whisk together dry ingredients and add to the above alternating with the yogurt.
4. Mix in the vanilla and rhubarb.
5. Spread batter into a buttered and floured, wax paper lined rectangular pan.
6. Sprinkle with the desired topping.
7. Bake at 370deg F (180deg C) for 40 min. or until golden and a toothpick inserted in the center comes out clean.
8. Cool, cut into squares or bars and serve.