This is a very versatile cake recipe. Use peeled and diced apples instead of rhubarb, or use part apples and part rhubarb. It is great without a frosting, or serve it with a little whipped cream or ice cream. It’s delicious for brunch or tea as well as a dessert.
INGREDIENTS:
- 1/2 cup butter
- 1 cup honey
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1/2 cup plain yogurt
- 2 cups flour (all unbleached white flour, or 1 cup whole wheat pastry flour and 1 cup unbleached white flour)
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 3 cups chopped rhubarb
- 1/2 cup chopped walnuts
INSTRUCTIONS:
- Preheat oven to 350°.
- Cream butter. Add honey to butter, and beat until creamy. Add eggs, vanilla, and yogurt. Beat until well blended.
- Combine dry ingredients in a separate bowl. Stir into wet ingredients until well-mixed.
- Stir in rhubarb and walnuts.
- Butter and flour a 13 x 9-inch cake pan or two 9-inch cake pans.
- Bake cake for 30 to 35 minutes. Cake is done when a cake tester inserted in the middle comes out clean.
