April 25, 2012

Rhubarb Yogurt Cake from Lunch in Paris by Elizabeth Bard {Powernap}

Rhubarb Yogurt Cake | The Naptime Chef

This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.

I have been a longtime fan of Elizabeth Bard’s romantic foodoir, Lunch in Paris. Elizabeth’s friendly voice is so enjoyable and her Paris adventures, both foodie and romantic, make for a delightful read. Naturally, I gravitate toward any book containing recipes, especially contemporary French ones, which is why I’ve cooked my way through half the book over the past year. One of the recipes I’ve been turning to again and again is the simple french yogurt cake. I know the yogurt cake is ubiquitous in many french cookbooks, but this particular recipe is especially moist and I like it better than all the other ones I’ve tried.

The other day when I turned to make this yet again for simple treat I realized my frozen apricots from last summer were all used up. However, my frozen rhubarb was not. You all know I ration my frozen rhubarb verrry carefully – god forbid I run out before rhubarb is back in season! – but with it just coming into markets around here I felt secure adding the last of my stock to this luscious treat. In true French-style I assembled this cake with my daughter and it baked while she was at school. By the time she got home she was able to enjoy a fresh slice for snack.


Rhubarb Yogurt Cake

adapted from Lunch in Paris by Elizabeth Bard


1 cup plain full-fat yogurt, well-stirred
1 cup granulated sugar
1 large pinch sea salt
½ teaspoon almond extract
½ cup vegetable oil
2 large eggs
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 cup rhubarb, chopped into ½-inch pieces


1. Preheat the oven to 350F. Lightly oil a 10-inch round cake pan and line the bottom with parchment paper.

2. In a large bowl whisk the yogurt, sugar, salt, and almond extract until smooth. Pour the oil into the batter slowly, whisking until smooth. Add the eggs and whisk the batter again until smooth.

3. Sift together the flour, baking powder, and baking soda in a small bowl and fold it into the wet batter until just combined. Pour the batter into the cake pan and scatter the chopped rhubarb on top.

4. Bake the cake for about 45 minutes, or until a cake tester comes out clean and the top springs back lightly when touched. Allow the cake to cool for 10 minutes, then lift it out with the parchment paper and allow it to cool on a wire rack.

Naptime Notes

Naptime Recipe Serving ideas

This cake is best stored at room temperature, keep it covered with aluminum foil on the counter top, it will stay for a few days. It also tastes great for breakfast!

Naptime Stopwatch

10 minutes prep time, 45 minutes bake time

Naptime Reviews

I loved the rhubarb topping with almond extract, it gave it a nice warm flavor with nutty undertones.