Moist Rhubarb Cake at high altitude 4,500'

This rhubarb cake uses rhubarb 2 ways to infuse the flavor throughout the cake, with no need for additional fruits or flavors.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

You will need a 7x11 baking pan Preheat the oven to 365F and coat the pan with butter. Line with parchment paper and sprinkle sugar on the bottom.

Step 2

Chop up the rhubarb into 1/4 in pieces. Transfer 350g into a small sauce pan and set aside the remaining 170g to fold into the batter later.

Step 3

Add 1 TBSP water to the saucepan and cook the chopped rhubarb over MED heat, stirring often and mashing with the back of a wooden spoon, until the pieces have broken down. Claire notes the mixture should begin to resemble applesauce, which will take about 5-7 minutes. Remove from heat and set aside to cool. Once the mixture is cooled, stir in the baking soda, it will bubble and turn a grayish color which is normal! Set mixture aside.

Step 4

In a medium bowl, whisk the flour + baking powder + salt, set aside.

Step 5

In a LARGE mixing bowl, massage the orange zest into the sugar, add and whisk together the melted butter + eggs + yogurt and vanilla. Add rhubarb mush and whisk until smooth. Add the dry ingredients to the wet in the large bowl. Scrape the bowl as needed until all the dry ingredients disappear. Switch to a flexible spatula and fold in the remaining 170g of chopped rhubarb into the batter.

Step 6

Scrape the batter into the prepared pan and smooth the top. Sprinkle with Demerara sugar [ or regular sugar] and bake for 50 minutes. Reduce the temp tp 335F and cook for an additional 30 minutes or until the cake tester comes out clean. Tent the top with foil if it starts to get too brown. Let cool for 20 minutes in the pan before removing it from the pan and letting it cool completely.