More digestible than cow milk yogurt and less processed than plant-based, our goat milk yogurts and kefirs are rich in essential nutrients like protein and calcium and packed with billions of probiotics.
More than ever, we’re aware of how our food choices impact the health of our planet and our communities. Goats provide a delicious, real-milk option but with a considerably lighter hoofprint than their bovine counterparts.
We source all of our milk from Certified Humane® farms owned by families who take pride in being stewards of their land and their herds.
We’ve combined fresh-from-the-garden rhubarb with a yogurt-vanilla cake batter, for a new dessert recipe that is as pretty to look at as it is delicious to eat. Enjoy this seasonal, easy upside-down cake with a scoop of vanilla ice cream for an extra treat!
Preheat oven to 325 degrees. Butter the bottom and sides of a large round cake pan, or use a 9-inch springform pan, lined with parchment paper and buttered.
Mix the rhubarb, cornstarch and 1/2 cup granulated sugar together in a medium bowl.
Mix the brown sugar and 1/2 stick butter in a pan over medium heat until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt.
Whip 2 sticks butter in a mixer for 2 minutes (we suggest using a paddle attachment). With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is a consistent color. With the mixer set to medium-high, cream the sugar and lemon zest mixture together with the butter until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and mix well.
Add the eggs, one at a time, mixing well each time. Stir in the yogurt, then the lemon juice. Set the mixer to low speed and add the flour mixture, 1/4 cup at a time, until well combined. Scrape the mixer bowl in between additions.
Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Gently pour the batter over the rhubarb and smooth out the top.
Bake for 1 hour and 15 minutes, or until the top of the cake is firm and a toothpick comes out clean.
Cool the pan on a wire rack for 15 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down. Release the cake from the pan while still warm, so it doesn’t stick.
Delicious garnished and served with sweetened whipped cream or vanilla ice cream.
The “kid pile” is a common sight in the barn nursery, as they curl up with with each other for companionship and warmth.
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