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.


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