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!

TIME: Preparation: 30 mins · Cooking: 1 hr 15 mins · Total: 1 hr 45 mins
This recipe was adapted from a favorite of ours published by the New York Times. It’s a classic.


  • 2 ½ sticks butter unsalted, plus more to grease pans
  • 1 ½ pounds rhubarb, rinsed and sliced into 1/2-inch cubes (about 4 cups)
  • 2 tsps. cornstarch
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar
  • 2 cups cake flour
  • 1 ¼ tsps. baking powder
  • ½ tsp. fine sea salt
  • Zest of 1 lemon grated
  • 1 tsp. pure vanilla extract
  • 4 large eggs
  • ⅓ cup Redwood Hill Farm plain goat milk yogurt
  • 2 tsps. lemon juice


  1. 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.
  2. Mix the rhubarb, cornstarch and 1/2 cup granulated sugar together in a medium bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake for 1 hour and 15 minutes, or until the top of the cake is firm and a toothpick comes out clean.
  8. 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.
  9. Delicious garnished and served with sweetened whipped cream or vanilla ice cream.