Yogurt Cake with Rhubarb Sauce
I bought a rhubarb plant a few years ago. It felt like it would take forever before it was large enough to harvest much rhubarb but now it's huge! I made a pie on Saturday (watch for the recipe!) and will make this cake for friends tomorrow. It's simple yet elegant, moist, just right for a warm summer evening, maybe with a glass of Proseco. Hope you make it soon; enjoy!
Preheat the oven to 350 degrees. Grease a nine-inch spring form pan. Cut out a circle of parchment to fit the bottom of the pan and grease it, too. Set aside.
1 cup plain, whole-milk yogurt
1/3 cup vegetable oil of your choice. I use canola or olive oil
1 cup sugar (don't cut this back. This is not an overly-sweet cake)
zest of half an orange
1/4 cup of orange juice *
2 large eggs, lightly beaten*
1 tsp vanilla extract
1 2/3 cups gluten-free flour. You may use sorghum or America's Test Kitchen* mix, or a GF flour mix you like. One of my favorite flours is Anson Mills Carolina Gold Rice Flour.
2 teaspoons baking powder
3/4 teaspoon xanthan gum or two tsp psyllium seed husk powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups rhubarb cut in 1/2 inch pieces
1/3 cup sugar, more or less to your taste
2 teaspoons corn starch
1/4 cup water
Combine dry ingredients in a sauce pan, stirring to evenly distribute sugar and corn starch. Pour in the water. Turn heat on to medium-low and cook until rhubarb is soft and sauce has thickened. Serve next to or over the cake.
If you run out of time, the cake is perfectly delicious plain.
*You may substitute lime or lemon zest and juice for the orange for a delicious twist.
*OR separate the eggs and beat the whites to just stiff-peak stage. once wet and dry have been combined, fold the beaten egg whites into the batter. The cake will be lighter and hold the "rise" a bit better. If short on time, the quicker method yields a wonderful, moist cake.
** ATK flour blend:
24 ounces (4 1/2 cups plus 1/3 cup white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (3/4 cup) potato starch
3/4 ounce (3 TB) nonfat milk powder
If you want to understand the science behind why this works, please buy the ATK cookbook. Having said that, I use only Anson Mills Carolina Gold Rice Flour for both types of rice in this formula. This is a wonderful company and deserves supporting and this flour makes the absolutely best baked good.