Name: Rustic Rhubarb Snacking Cake
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine sea salt; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup neutral oil (like canola or sunflower); 1/2 cup plain yogurt (or sour cream); 1 tsp vanilla extract; 2 cups fresh rhubarb, chopped (about 1/2-inch pieces); 2 tbsp turbinado or raw sugar (for topping)

Rustic Rhubarb Snacking Cake

CrushedLemon1034

Embrace summer’s bounty with this rustic rhubarb snacking cake, inspired by unfussy one-bowl baking traditions. Oil keeps the crumb exceptionally moist while tangy yogurt balances the tart, juicy pops of rhubarb. A generous crown of turbinado sugar creates a gorgeous, crunchy top—no fancy decorating required. It's the perfect treat for a sunny day in British Columbia, whether enjoyed with afternoon tea or as a sweet finish to a picnic. The best part? It comes together in just one bowl, letting you savor the season with ease.

Ingredients

Instructions

Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan and line with parchment paper for easy removal.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar.
Add eggs, oil, yogurt, and vanilla extract to the bowl. Mix until just combined and no dry streaks remain—don't overmix.
Fold in most of the rhubarb, reserving a handful for the top.
Pour batter into prepared pan, smoothing the top. Scatter reserved rhubarb over the surface and sprinkle with turbinado sugar for crunch.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden and crisp.
Cool in the pan for at least 20 minutes, then lift out and slice. Serve warm or at room temperature.