Rhubarb Yogurt Cake Food

RHUBARB YOGURT CAKE

Steps:

• 1. Preheat oven to 350^. Spray a 9-inch cake pan with non-stick spray then line bottom of pan with waxed paper and spray it too.
• 2. In a small bowl toss together the rhubarb, orange juice and orange zest and the brown sugar.Let set. --- In another bowl combine the lemon zest and the 1 cup sugar and rub the mixture together to make the zest release into the sugar. Let set.
• 3. In a large bowl whisk together the eggs, yogurt and the vanilla until blended and light. Add the flour, the 1 cup sugar zest mixture, baking powder and baking soda on top of the yogurt mixture and stir them together,just until combine. Blend in the oil.
• 4. Pour the mixture into the prepared pan and spread evenly. Gently spoon rhubarb mixture over top evenly. Bake about 50 minutes. Check with toothpick to see if it is done.
• 5. Remove from oven and let set in pan for 5 minutes then remove and invert onto serving plate- then invert onto wire reck to cool- so that the rhubarb is on top. When completely cool drizzle with lemon glaze, if desired; or sprinkle with powdered sugar.

PISTACHIO-RHUBARB YOGURT CAKE

Steps:

• Preheat oven to 400 degrees. Butter an 8-inch-round, 2-inch-deep cake pan and line bottom with parchment; butter parchment. Place 1 cup yogurt in a fine-mesh sieve set over a bowl; let drain in refrigerator.
• Meanwhile, toss together rhubarb, 1/2 cup granulated sugar, 1 tablespoon butter, and 1/4 teaspoon salt on a rimmed baking sheet. Roast, stirring once, just until tender, about 15 minutes. Reduce oven temperature to 325 degrees.
• In a food processor, finely grind pistachios. Add flour, baking powder, and remaining 1 1/2 teaspoons salt; pulse to combine. Beat together remaining 1 stick butter and 1 cup granulated sugar with a mixer on medium-high speed until light and fluffy. Beat in eggs, one at a time, then vanilla. Reduce speed to low and beat in flour mixture in two batches, alternating with remaining 1 cup yogurt.
• Transfer batter to pan and smooth top. Arrange about half of rhubarb over top; refrigerate remaining rhubarb in syrup until ready to serve. Sprinkle cake with granulated sugar and bake until a tester inserted in center comes out clean, about 1 hour, 15 minutes (if browning too quickly, tent with foil). Transfer pan to a wire rack and let cool 15 minutes. Run a small sharp knife around edges. Invert onto a cutting board, then immediately flip onto rack; let cool completely.
• Stir confectioners' sugar into drained yogurt. Chop remaining rhubarb and swirl into yogurt, along with some syrup. Serve cake with yogurt, drizzled with more syrup.