one-bowl rhubarb cake


½ cup room temperature butter
½ cup cane sugar
1 egg
1 cup plain yogurt (or buttermilk)
2 tsp vanilla
½ tsp salt
1 tsp baking soda
2 tsp cinnamon
2 cups flour
2 cups chopped rhubarb
¼ cup brown sugar (for topping)
1 tbsp cinnamon (for topping)


Pre-heat oven to 350°F.
In a large mixing bowl, combine butter, sugar, egg, yogurt, and vanilla. Mix well.
In the same bowl add salt, baking soda, cinnamon, and flour.
Mix well. Fold in chopped rhubarb.
Combine brown sugar + cinnamon in a small bowl.
Pour into greased 8×8 pan, sprinkle brown sugar mixture over the top, and bake at 350 degrees for 30-35 minutes.
Recipe credit: Nina Verigin