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Preserves in Action: Rhubarb Cake


  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 cup fruit jam or butter
  • 2 eggs
  • 3/4 cup runny yogurt
  • 1 3/4 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 2 teaspoon cinnamons
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 pound rhubarb trimmed and thinly sliced


  • Preheat oven to 350 degrees.
  • Butter a 9x9 baking dish.
  • In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy.
  • Add jam, eggs and yogurt and beat to combine.
  • In another bowl, whisk together the flour, baking powder, spices, baking soda and salt.
  • Add dry ingredients to the wet and mix to incorporate.
  • Once the batter is fully mixed, add the sliced rhubarb and stir until just incorporated.
  • Scrape batter into the buttered dish.
  • Bake for 40-45 minutes, until the top of the cake is brown and it feels set to the touch.
  • Let cake cool completely before slicing.