Posts Tagged recipe

Peach Cornmeal Skillet Cake with Lavender

I’ve made this recipe a couple of times now, and finally took the time to stop and snap a couple of photos. That’s the problem with delicious desserts, you see. They disappear far too quickly to take photos.

Truth be told, however, this isn’t the most photogenic of cakes. Granted, this recipe is an adaptation of a Martha Stewart recipe. Of course, her version looks absolutely stunning. The peach slices are arranged with care, each one placed perfectly in line. The cake is baked in a skillet, but then is turned out onto a gorgeous serving board. It’s a Martha masterpiece.

peach and cornmeal skillet cake | rosemarried.com

My version isn’t nearly as pretty as Martha’s. And my baby bump accidentally made an appearance in most of the photos. Oops.

 

But, let’s be honest. Who has the time or the energy for that? I certainly don’t.

You know what I did? I sauteed the peach slices in a lot of butter (and sugar!) and left them in the bottom of the skillet. I didn’t arrange them whatsoever. I poured batter on top of the peaches and baked the cake. Then, I ate the cake straight out of the skillet. And you know what? It was damn near perfect. The cake was buttery and moist, and just bursting with juicy summer peaches. The lavender was subtle, yet present, and added a unique and surprising flavor to the cake. It was fantastic.

Sure, it might not be as pretty as Martha’s version, but that’s fine by me. I want to cook attainable food that tastes good. The reality is that most of us are busy people with jobs, kids, pets, sports, mortgages, and all sorts of other responsibilities. We simply don’t have the time to arrange peach slices in concentric circles. And that’s ok.

There’s a time and a place for pretty cakes with pretty peach slices. But there’s also a time for peach cornmeal skillet cakes that are simple, easy, and totally delicious. This is one of those times.

peach and cornmeal skillet cake with lavender | rosemarried.com

Peach Cornmeal Skillet Cake with Lavender

Serving Size: 8

Ingredients

  • 1 stick (plus 3 tablespoons) unsalted butter, room temperature
  • 1 cup light brown sugar
  • 3-4 ripe peaches (skins on), sliced into 3/4″ wedges
  • 1 cup coarse yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons dried lavender
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a 9″ or 10″ cast iron skillet, melt 3 tablespoons of butter over medium heat. When butter is bubbling and melted, add in peach slices, nutmeg, and 1/4 cup of the brown sugar, and stir to coat. Reduce heat to low, and allow peaches to cook until most of the juice has boiled off and peaches are beginning to caramelize, about 10 to 12 minutes. Remove from heat.
  3. In a small bowl, whisk together the flour, baking powder, lavender, and salt. In another bowl, beat the remaining butter with 3/4 cup of brown sugar on high speed. Beat until fluffy, about 2-3 minutes. Reduce the speed to medium, and add in the eggs, one at a time. Scrape the sides of the bowl occasionally, and add in vanilla and cream.
  4. Next, pour in the the cornmeal mixture, stirring just to combine. Pour batter over peach slices, using a spatula to spread the batter evenly.
  5. Bake for 20-22 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove skillet from the oven, and allow cake to cool at least slightly before serving. (I highly recommend serving this cake with a heaping dollop of homemade whipped cream. It’s downright dreamy.)

Notes

Adapted from Martha Stewart

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End of Summer Preserves: A Roundup of Canning Favorites and a Recipe for Quick Pickled Grapes!

As much as I hate to admit it, the end of summer is rapidly approaching. For some, it may already feel like summer is over. School is back in session, the days are getting shorter, and the nights are cool and crisp.

I can’t say I’m ready for summer to be over. I want to savor it for just a little bit longer.  Thankfully, that’s the beauty of canning. I can literally bottle up the bounty of summer and store it in a jar, and enjoy the spoils of summer throughout the year.

That being said, I thought I would share some of my favorite summer canning recipes with you all. Fall is just around the corner, and now is the perfect time to put up your favorite summer fruits and vegetables. I’ve included a number of links to my own recipes, as well as a collection of recipes from friends and bloggers. Be sure to scroll all the way down, as I’ve also included a recipe for Quick Pickled Grapes from my friend Mary!  (Bonus: if you’re in the Portland area, there’s also a PDX Food Swap on September 21st. You can trade your canned goods for other amazing homemade creations!)

Spicy Tomato Jam | Rosmarried

Spicy Tomato Jam from Rosemarried

 A few of my personal favorite canning + preserving recipes: 

Blueberry Lavender Jam with Vanilla Bean

Raspberry Jalapeno Jam

Fire Roasted Tomato Sauce

Bourbon Pickled Peaches

24 Hour (Refrigerator) Dill Pickles

Spicy Tomato Jam

Slow Cooker Blueberry Plum Butter

Marionberry Jam from PDX Food Love

Marionberry Jam from PDX Food Love

 

A few delightful canning recipes from friends and other bloggers:  

Refrigerator Pickled Okra from Hip Girl’s Guide to Homemaking

Marionberry Jam from PDX Food Love

Summer’s End Stonefruits (This post contains a whole bunch of amazing recipes for preserving stone fruits from the lovely Kate Payne!)

Peach Sriracha Butter from Cake Walk

Salted Cantaloupe Jam from Back to Her Roots

Tomato Rhubarb Ketchup from Savory Simple

Vietnamese Pickled Vegetables from Use Real Butter

Honey Sweetened Apricot Thyme Jam from Marisa of Food in Jars (for Simple Bites)

 And last, but certainly not least, we have a guest recipe from Mary Crowe of MaryEats.com. This recipe is quick, easy, and totally delicious. And, it’s a great way to make your grapes last longer! Go forth and pickle some grapes today!

quick pickled grapes | rosemarried.com

Quick Pickled Grapes from MaryEats.com

Quick Pickled Grapes

Serving Size: Yields 6 half pints

A note about pickling spice: I love World Spice Merchant’s pickling blend. If you don’t have a blend, make your own with black pepper, a cinnamon stick, mace, yellow mustard seed, bay leaves, a dried small chile, allspice berries, a clove or two.

Recipe by Mary Crowe of MaryEats.com

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1 cup sherry vinegar
  • 1 tablespoon pickling spice
  • 5 cups of grapes, washed and stemmed

Instructions

  1. Wash all jars and lids in hot soapy water then rinse. Place clean jars on a cooling rack set inside a baking sheet. Evenly distribute the grapes between the jars, you want to leave 1-inch of head room.
  2. In a saucepan, combine the water, sugar, vinegar and spices. Bring to a boil and remove from heat. Let brine steep for 10 minutes. Strain the liquid into a large glass measuring cup and discard the spices.
  3. Evenly distribute the liquid among the jars leaving a bit of room at the top. Cap jars and store in the fridge.
  4. Wait at least 24 hours before eating the grapes.
  5. If you aren’t making to share with friends, you can use a large container instead of individual jars. Place all the grapes in one large container and pour liquid over before storing in the fridge.
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Grilled Artichokes with Garlic Herb Aioli + My Favorite Labor Day Grilling Recipes!

 

I don’t post a lot of grilling recipes here. That’s mostly due to the fact that my husband is the primary griller in our home, and I have no idea how he does what he does. Therefore, I cannot share these recipes and tips with you. His grill methods are a mystery to me! (I will say, however, that he helped me develop a recipe for Grilled Flank Steak with Charred Green Onions and Hazelnut Romesco, which can be found in my new cookbook! Just sayin’.)

However, I do occasionally dabble in grilling from time to time.

There’s something about grilling that is just so satisfying. Cooking food over an open flame (or coals) in the great outdoors is a bit of a challenge, but it’s also a ton of fun. And, Labor Day weekend is the perfect time to grill up some grub and soak up the last bits of summer.

A few weeks ago, we decided to grill up a few artichokes with dinner. It was a fantastic decision. Honestly, I cannot begin to express to you how delicious they were. We gobbled up the artichokes in moments, leaving behind a big ole heap of artichoke carnage. It was awesome. I usually steam or boil artichokes, which is also delicious, but grilling brings them up a notch. The grill imparts just a bit of char and a slightly smoky flavor. It’s perfect.

So, then, I’ll share with you my recipe for Grilled Artichokes with Garlic and Herb Aioli. In addition, I’ve posted a whole list of my favorite grilling recipes, all of which would be perfect for your Labor Day BBQ.  Whatever your plans may be, I hope you enjoy the holiday weekend and that you enjoy these last lovely bits of summer.

Grilled Artichokes with Garlic Herb Aioli

Ingredients

  • 4 artichokes
  • 2 lemons, halved
  • Olive oil
  • 1/2 cup mayonaise
  • 2 cloves garlic, finely minced
  • Freshly ground black pepper
  • 1 tablespoon minced fresh herbs, such as rosemary, oregano, and thyme

Instructions

  1. First, trim the artichokes. Clip the thorns (the sharp tips of the artichoke leaves) with scissors and remove any small outer leaves near the base of the stem.
  2. Place the artichokes and a couple of lemon halves in a large pot of salted water. Bring to a boil, and cook for approximately 30 minutes. (To check and see if the artichokes are done, stick a fork in the stem of the artichoke. If it’s tender and the fork pulls out easily, they’re ready!)
  3. Drain off the water and allow artichokes to cool for a few minutes. In the meantime, prepare your grill.
  4. Once your grill is hot and the artichokes are cook enough to handle, prepare the artichokes for grilling. Using a sharp knife, cut the artichokes in half lengthwise. Then, using a spoon or paring knife, remove the choke (the fuzzy bits in the center). Brush artichokes with olive oil and place on a plate.
  5. Place artichoke halves on the center of the grill, directly over the heat. Grill for 10 minutes, or until you get grill marks.
  6. To make the aioli, mix together the mayo, pepper, garlic, and fresh herbs. Serve the grilled artichokes with the aioli and slices of fresh lemon.
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labor day grilling recipes | rosemarried

 

A few of my personal favorite grilling recipes: 

Grilled Brussels Sprouts with Whole Grain Mustard

Grilled Corn Salad with Cherry Tomatoes and Avocado

Grilled Zucchini Bruschetta

 

A few of my favorite grilling recipes from a few of my favorite blogs: 

Grilled Pizzas – 101 Cookbooks

Grilled Chipotle Pork Tenderloin with Fresh Cherry Salsa – Sweet Peas & Saffron

Grilled Watermelon with Jalapeno, Feta, and Honey – Domesticate Me

Grilled Zucchini and Corn Pasta with Parmesan – The Scrumptious Pumpkin

Grilled Halloumi with Strawberries and Herbs - The Turntable Kitchen

Grilled Kale & Fig Salad – Local Haven

Grilled Apricot and Burrata Salad – PDX Food Love

Grilled Peaches with Mascarpone Whipped Cream and Caramel Sauce – Spicy Southern Kitchen

 

Happy Labor Day weekend, y’all!

xoxo

Lindsay

 

Cookbook Giveaway + A Recipe for Triple Berry Skillet Cobbler with Bourbon and Ginger

I am bursting with excitement, y’all.

I wrote a cookbook. I tested recipes and slaved in my kitchen and edited instructions and pored over pages and now it’s finally done. My cookbook is published and I’m freaking out a little bit.

I’m getting ahead of myself. Let me give you a little backstory.

A few months ago, my friend Jenni approached me and asked if I wanted to collaborate on a cookbook with her. Jenni was in the midst of finishing up her grad school portfolio, and decided that she wanted to design a cookbook. So, she asked me to make one with her. Jenni is an incredible photographer and graphic designer and the decision was a no-brainer. So, we set about making a cookbook together.

Flash forward a few months, and here we are. We now have a self-published mini cookbook called “A Midsummer’s Feast: Recipes for a Festive Summer Gathering.” If I may say so, it’s a lovely little book. This is not a full-sized cookbook, rather, it is a small collection of recipes that are perfect for a summer dinner party. The recipes are simple and diverse, a selection of summertime favorites. There’s a little bit of everything — appetizers, desserts, sides, entrees, and even a cocktail recipe.

We self-published the book through Blurb, and A Midsummer’s Feast is now available to purchase in print or ebook format. (Please note: we decided to sell these books at cost and are not making any profit whatsoever. This project was a labor of love and we just want to share our book with you all!)

 

A Midsummer's Feast

So, there you have it. I wrote a cookbook and now it’s available for all the world to see! I feel like a proud mother. (And, it should go without saying that I am forever indebted to Jenni and her incredible design skills. This cookbook would not have happened without her, and I am so grateful.)

A Midsummer's Feast: Recipes for a Festive Summer Gathering

Since I am so very excited about the book, I wanted to share one of my favorite recipes from the book: Triple Berry Skillet Cobbler with Bourbon and Ginger. (Say that three times fast, I dare you.) Made with a combination of blueberries, blackberries, and raspberries, this cobbler is one of my all-time favorite summer desserts. The blueberries really are the star of the dish, as they give the cobbler a natural sweetness and a gorgeous purple color. (Also, the addition bourbon and ginger give the cobbler a nice little zing.)

Last, but certainly not least, to celebrate the release of A Midsummer’s Feast, I’m giving away a copy of the book! Scroll down for instructions on how to enter to win a print copy of  ”A Midsummer’s Feast” Recipes for a Festive Summer Gathering.” 

Thanks for all the love and support, everyone! See below for the recipe and giveaway details!

Triple Berry Skillet Cobbler with Bourbon and Ginger | Rosemarried

Photo by Jenni Kupelian

 

Triple Berry Skillet Cobbler with Bourbon and Ginger

Ingredients

    For the cobbler:
  • 2 cups blackberries
  • 1.5 cups blueberries
  • 1.5 cups raspberries
  • ½ cup sugar
  • 1 teaspoon dried ginger
  • ¼ teaspoon ground nutmeg
  • 2 Tablespoons bourbon
  • 2 Tablespoons cornstarch
  • For the biscuit topping:
  • 2 cups unbleached all-purpose flour
  • ½ cup white sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 6 Tablespoons butter, chilled and cut into small pieces
  • 1 cup buttermilk

Instructions

  1. Preheat oven to 350° F. Lightly grease a cast iron skillet.
  2. To make the fruit filling: in a large bowl, mix together the berries, sugar, ginger, and nutmeg. Taste, and add more sugar if needed. (This will greatly depend on how sweet your berries are. If the berries are tart or out of season, you may need up to 1 cup of sugar.) In a small bowl, whisk together the bourbon and corn starch. Pour the bourbon mixture over the berries and stir to coat. Pour the berry mixture into prepared skillet, and bake for 10-15 minutes, or until the berries are bubbling. (Helpful hint: You may want to set the skillet on a baking sheet, as cobblers tend to bubble over and make a big mess in the oven!)
  3. Meanwhile, make the biscuit topping. In another bowl, mix together the dry ingredients. Cut the butter into the flour mixture – using your fingers, knives, or a pastry cutter – until there are no large chunks left and the mixture resembles coarse meal. Stir in the buttermilk just to combine. Using your hands, gently form small flattened balls of dough. Remove the skillet from the oven, and place the biscuits evenly atop the fruit. Sprinkle the tops of the biscuits with a bit of sugar.
  4. Bake for 30-40 minutes, or until the biscuits are golden brown. Remove from oven and allow to cool, uncovered, until ready to serve.
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ENTER TO WIN A COPY OF A MIDSUMMER’S FEAST: 

To enter, leave a comment below stating your favorite summer ingredient (i.e. peaches, tomatoes, corn, etc.). It’s as simple as that!

Cookbook giveaway rules: All entries must be submitted by Friday, August 29th, at 11pm PST. A winner will be selected at random and will be notified by September 1st, 2014.

ADDITIONAL ENTRY OPTIONS:

1. For one additional entry (optional), like Rosemarried on Facebook and come back here to comment letting me know you’ve done so (or leave a separate comment stating you already like Rosemarried on Facebook).

2. For one additional entry (optional), follow Rosemarried on Twitter and come back here to comment letting me know you’ve done so, or that you already follow me on Twitter.

3. For one additional entry (optional), follow Rosemarried on Instagram come back here to leave another separate comment stating you’ve done so.

Blueberry Lavender Jam with Vanilla Bean

Sadly, this has not been a summer of canning. Rather, this has been a summer of work, writing a cookbook, throwing a pop-up beer garden for the World Cup, and getting ready for a tiny human. I’ve been distracted, to say the least.

In the midst of the craziness, I’ve found pockets of spare time to can and preserve a few precious jars of goodies. I inherited a rather large stash of blueberries recently, and made a number of different dishes (including these blueberry and corn crostini). I set aside most of the blueberries, however, with the intention of making jam as I absolutely adore blueberry jam. In fact, blueberry jam might be my second favorite jam of all time. (It should go without saying that my Grandmother’s strawberry freezer jam is the best jam of all time.) Blueberry jam is just so dark, sweet, and wonderful. It is especially delicious when slathered on biscuits, toast, scones, or any other bready item.

For this particular batch of blueberry jam, I wanted to mix things up a bit. So, I decided to add lavender and vanilla bean. Because, why not? It sounded good. As it turns out, the combination of blueberries, lavender, and vanilla bean really is quite good. If you happen to have a few extra blueberries lying around, I highly encourage you to make a batch of this blueberry lavender jam. You won’t regret it.

 

Blueberry Lavender Jam with Vanilla Bean

Ingredients

  • 8 cups fresh blueberries
  • 2 tablespoons dried culinary lavender
  • 4.5 cups sugar
  • Zest & juice of one lemon
  • 1 vanilla bean, scraped
  • 3 tablespoons Ball RealFruit Pectin
  • ½ teaspoon unsalted butter

Instructions

  1. Wash and sterilize jars and lids. In a large canning pot, cover jars with water and bring to a boil. Boil for at least 10 minutes, then turn off the heat and allow jars to rest in the hot water until needed. Additionally, places the bands and lids in a small pot and boil for a 5 minutes.
  2. Place lavender in a small bowl or cup, and pour ½ cup of boiling water over the dried lavender. Allow to steep for 15-20 minutes. Strain out the dried lavender and reserve the remaining liquid for the jam.
  3. Using a blender, immersion blender, food processor, or potato masher – mash or crush the blueberries.
  4. In a small bowl, combine ¼ cup of sugar with the pectin.
  5. In large stock pot or pan, combine the crushed blueberries, lemon zest and juice, vanilla bean seeds, and lavender liquid. Stir in the sugar-pectin mixture and the butter. Heat over medium-high heat and bring to a boil, stirring constantly.
  6. Once the mixture is boiling, add the remaining sugar (4.25 cups). Return to a full rolling boil, and boil for 1-2 minutes. Remove jam from heat and skim off any foam.
  7. Remove jars from the hot water, and ladle jam into hot jars. Leave a ¼” head space. Wipe the jar rims clean, and place lids and bands on the jars. Process in a hot water bath for 10 minutes.
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Roasted Corn and Blueberry Bruschetta

They say that necessity is the mother of invention, but I would also argue that abundance is another mother of invention.

Last weekend, I came home from the PDX Food Swap with 5+ pounds of fresh blueberries. I made jam (recipe to come!), enjoyed fresh blueberries with my yogurt and granola for breakfast every morning, and even froze a few berries. After all of that, I still had blueberries leftover.

With the remaining blueberries, I wanted to do something savory and unexpected. I took stock of what I had in the fridge and in the garden, and decided to roast blueberries with fresh corn and thus created this bruschetta. (Let’s be honest: roasting fruits or veggies and placing them atop goat cheese and bread is usually a good idea.)

I love the balance of sweet and savory flavors in this dish, and the pop of the fragrant basil and tangy goat cheese. Everything just works.

It’s a perfect little summer appetizer.

 

roasted corn and blueberry crostini | Rosemarried.com

Roasted Corn and Blueberry Bruschetta

Ingredients

  • 1 cup fresh corn kernels
  • 1 cup fresh blueberries
  • 1 tablespoon olive oil
  • Salt & freshly ground black pepper
  • 1 teaspoon honey
  • 4-6 oz goat cheese, room temperature
  • Baguette
  • Handful of fresh basil leaves

Instructions

  1. Preheat oven to 400 degrees. Toss blueberries and corn with olive oil, salt, and pepper. Place in a baking pan and roast for 8-10 minutes, until corn is starting to brown. Remove from oven and set aside and allow to cool.
  2. For the crostini, you can serve them one of two ways. If you’re strapped for time (or don’t feel like turning on the oven), you could simply serve the bruschetta on fresh, soft slices of baguette. Otherwise, you can crisp the baguette slices in a 350 degree oven. Simply brush baguette pieces with olive oil and lay in a single row on a lined baking sheet. Bake for 10 minutes, or until golden brown along the edges.
  3. To assemble the crostini, spread a layer of goat cheese on each baguette slice. Place a generous spoonful of corn and blueberry mixture atop the cheese. Drizzle honey atop each, and sprinkle a bit of flake sea salt and freshly ground black pepper. Top each with a fresh basil leaf.
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Rhubarb Coffee Cake

I feel like I’ve been living under a rock for a few months. Pregnancy doesn’t seem to be terribly conducive to productivity, and it certainly isn’t conducive to food blogging. I just feel so tired all the time. I’ve had zero energy and cooking has lost some of it’s appeal. Honestly, for awhile there, I didn’t want to eat anything except for cereal, grapes, and toast. Such is life during the first trimester.

But, I’m finally starting to feel like my old self again. Real food (meaning: something other than grapes and toast) actually sounds good. I’ve started cooking again. It feels good to be back.

In my opinion, a good piece of coffee cake is one of life’s simple pleasures. Coffee cake isn’t particularly pretty or inventive, but it’s just so good. I’ve made this recipe a number of times, and it never fails. The cake is so moist and flavorful, layered with chunks of tangy rhubarb on the bottom and giant spiced buttery crumbs on top.

If there was anything that was going to lure me back into the kitchen, it was this recipe. It’s just that good.

rhubarb coffee cake | rosemarried.com

RHUBARB COFFEE CAKE
(Adapted from Smitten Kitchen)

For the cake:
1/2 pound rhubarb, cut into 1/4″ chunks
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1 teaspoon finely grated lemon zest
1/3 cup plain yogurt (or sour cream)
1 large egg, plus one large egg yolk
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter (room temperature), cut into 8 pieces.

For the crumb topping:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter, melted
1 3/4 cups all purpose flour

1. Preheat the oven to 325 degrees F. Grease an 8×8 baking pan.

2. In a small bowl, toss chopped rhubarb with 1/4 cup of sugar, corn starch, lemon zest, and 1/2 teaspoon ground ginger. Set aside.

3. To make the crumb topping, whisk together the sugars, spices, salt, and melted butter in a large bowl. Mix until smooth. Next, stir in the flour with a spatula or wooden spoon. (The mixture will resemble a solid dough.) Press the dough firmly in the bottom of the bowl, and set aside.

4. To make the cake filling, stir together the yogurt (or sour cream), egg, egg yolk, and vanilla in a small bowl. In the bowl of a stand mixer, using the paddle attachment, mix together the flour, sugar, baking soda, baking powder, and salt. Add the butter pieces and a spoonful of yogurt into the mixture, and mix on medium speed until moistened. Increase the speed and beat for 30 seconds. Add the rest of the yogurt in two batches, beating for 30 seconds after each addition and scraping down the sides of the bowl with a spatula.

5. Scrape most of the batter into the prepared pan (reserving about 1/2 a cup). Spoon the rhubarb over the batter. Spoon the remaining batter over the rhubarb. (Don’t worry if it doesn’t evenly cover the rhubarb, it can just be scattered dollops of batter!)

6. Using your fingers, break the topping mixture into big crumbs. Sprinkle the crumbs over the cake. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cool before serving.