Here you go my Galley Peeps, the fifth and final rhubarb recipe…although we can’t seem to get enough of this final one.  So rich and dense…not too sweet….the perfect snacking cake.

I have a little confession though.  Ours wasn’t totally rhubarb.  I’ve recently discovered that a vile weed, almost alien-like, that has overtaken part of our garden, is actually edible.  Apparently Japanese Knotweed with its nasty invasive root system is almost impossible to eradicate so I’ve decide to embrace my inner forager and eat it.  Very much like rhubarb in taste, the young shoots (sans leaves like rhubarb) are very tasty.  I also included them in a stir fry the other night which added a delightful tart crunch to the dish.  But for those without naughty knotweed two cups of rhubarb works just fine too.

The little green leaves in the image above are another of my foraging treasures and another invasive impossible to kill but edible weed.  Goutweed, goatweed or as my daughter prefers to call it Bishop’s weed.     It makes a super delicious salad green so instead of fighting a losing fight my new battle cry is ‘If you can’t beat them, eat them!’

Back to this delicious cake…cooked perfectly on my stove top in about 45 minutes.  Not too sweet with a subtle tart bite of rhubarb throughout.

Inspiration thanks to the Sprouted Kitchen

Rhubarb Cake

Dense and super moist.  Perfect for dessert topped with a dollop of freshy whipped cream or slightly warmed with a scoop of ice cream.
Course Dessert
Keyword cake, dessert, rhubarb
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 Serving
Calories 240kcal
Author Galley Kat


  • 3/4 Cups Greek yogurt Plain, full fat
  • 2 Eggs Large
  • 1/2 Cup Butter Melted and slightly cooled
  • 1 Tsp Vanilla extract
  • 1 Tbsp Fresh ginger Peeled and grated
  • 2 Cups Flour
  • 1 Cup Brown sugar
  • 1 Tsp Salt
  • 1 Tsp Baking soda
  • 2 Cups Rhubarb Cut into 1” pieces
  • 1 Tbsp White sugar For finishing


  • Whisk together yogurt, eggs, butter, vanilla and ginger
  • In a large bowl mix flour, brown sugar, salt and baking soda
  • Stir fruit into dry ingredients.  This will keep the fruit from settling during baking
  • Add wet ingredients to dry and fold until well mixed.  The batter is very stiff
  • Scoop batter into prepared baking pan (either Omnia stove top pan or an 8” pan.  A Spring form pan works really well too
  • Sprinkle top of batter with white sugar
  • For a conventional oven, bake in a pre-heated 350 ° F (177 ° C) oven for about 45 minutes or until tooth pick test comes out clean
  • For Omnia stove top oven, bake covered on pre-heated base plate on high for 5 minutes.  Reduce heat to medium low and continue to cook for about 40 minutes or until tooth pick test comes out clean
  • Slice and serve with a dollop of whipped cream or scoop of ice cream or a smear of crème fraîche.  

Galley Kat Notes:

Special Equipment
  • Omnia stove top oven (optional)


Calories: 240kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 88mg | Potassium: 132mg | Fiber: 0g | Sugar: 19g | Vitamin A: 295IU | Vitamin C: 1.7mg | Calcium: 56mg | Iron: 1.3mg

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