JUDI’S RECIPES – Rhubarb cake

June 6, 2017

Hi everyone!

Welcome back to the Carnegie Hill CSA. I hope you all had an easy winter. Now if the rain will just stop, we can all have a wonderful late spring.

This week I have a nice recipe for a rhubarb cake. I always get questions about what to do with the rhubarb. The cake is sweet – most people find rhubarb to be tart. Try this – you’ll love it!


  • 1 cup plus 1 TBS sugar, divided
  • 1/2 cup (8 TBS) unsalted butter, softened at room temperature
  • 2 eggs
  • 1 cup Greek yogurt
  • 1 TBS orange zest
  • 3/4 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond meal (available in most supermarkets)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • About 3/4 lbs (12 oz.) rhubarb
  • 1/3 cup sliced almonds
  • Powdered sugar for serving, if desired


  1. Preheat your oven to 350 degrees. Line the bottom of a 10-inch springform pan with a round of parchment paper. (available in household goods stores or in Chinese markets). Then generously coat the parchment paper and the sides of the springform pan with non-stick cooking spray. Set aside.
  2. In the bowl of your stand mixer with the paddle attachment (or using a hand mixer), beat 1 cup of the sugar and the butter on medium speed until light and creamy, about 2-3 minutes. Add the eggs in one at a time, mixing after each addition. Then beat in the yogurt, orange zest and the extracts on medium speed.
  3. In a medium bowl, combine the flours, baking powder, baking soda and salt. Add these dry ingredients to the cake batter, adding in about one-third at a time, mixing on low speed until no more white streaks remain. Set aside.
  4. Trim and discard any leaves and woody ends from the rhubarb. If the rhubarb stalks are wide, slice them in half lengthwise. Then cut the rhubarb stalks into pieces about 1 1/2-inches in length.
  5. Spread about half of the cake batter into an even layer on the bottom of your prepared springform pan. The batter will be thick and a bit sticky. Layer about half of the rhubarb on top, leaving about 1-inch between the pieces and around the edges of the pan. Then spread the remaining cake batter over the rhubarb. Arrange the remaining rhubarb pieces on top. Sprinkle the sliced almonds and the remaining 1 tablespoon of sugar over the surface of the cake.
  6. Transfer the cake to your preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the middle comes out clean. Remove the cake form the oven and set it on a wire rack to cool. Once cooled, run a knife around the outer edge of the cake and release the sides of the springform pan. Cut the cake into slices and serve with a dusting of powder sugar, if desired.
  7. The cake can be stored at room temperature in an airtight container for up to 2 days.


HELPFUL HINT: When you buy fruit in a grocery or supermarket, I’m sure you’ve noticed those little labels that you have to pull off each piece of fruit. Well, those labels contain important information. Those numeric codes have meaning.

If the code has 4 digits, the produce is not organic.

If the code has 5 digits, beginning with the number 9, the produce is organic.

If the code has 5 digits, beginning with the number 8, the produce is a GMO product.

Just thought you’d like to know.


I hope you enjoy all the delicious greens we are getting. Have a delicious week!




What’s in the Bag — Week 1

Vegetable Share
Rhubarb-1 bunch.
   There is a really good recipe on the farm website¬†for Spring Rhubarb Cake.
Boc Choi-1 bunch
Chinese Cabbage-1 head
Red Leaf Lettuce-1 head
Romaine Lettuce-1 head
Spring Time Kale-1 bunch
   The first time we have grown Kale in the Spring. It has been perfect Kale weather.
Garlic Chives-1 bunch
Mustard Greens-1 bunch
Mizuna-1 bunch
Oregano-1 bunch

Mushroom Share