Hi Everyone!!!  I want to share with you something that I am pretty happy about!  Yesterday I took my baby Maria to her first Canine Good Citizen class.  I was super excited, and she did pretty good for her first class!  It has been about a year since I have taken her to beginner obedience classes, so I was quite pleased that she remembered a lot!  For those of you who don’t know, I am hoping to train her to be a therapy dog.  She is just so sweet and loving and friendly, I think she would be a great therapy dog!  I am excited to keep working with her, and I hope we will pass the test at the end of the course!!!  :-)

Today I am going to share a recipe for Rhubarb Yogurt Cake.  Rhubarb is still very much in season and I just love coming up with scrumptious ways to use it!  This is a cake that I made for my family, and it was amazing… I could have eaten half the cake on my own… it was THAT good!!!   It is sweet, tangy, and a little bit flowery… unbelievable!!! Everyone enjoyed it, and that cake was gone in short order!  I hope you all will give this a try, and let me know how it works out for you.  Here is the recipe!

Rhubarb Yogurt Cake with Yogurt Sauce

Cake:

• 1 1/2 cups finely sliced rhubarb
• 2 1/2 cups self rising flour
• 1 cup sugar
• 1 tsp rum
• 2 eggs, lightly beaten
• 1/2 cup plain yogurt (find out how to make your own here!)
• 1 Tbsp orange blossom water (You can also substitute rose water)
• 4 1/2 oz. butter, melted

Yogurt Sauce:

• 1 cup plain yogurt
• 2 Tbsp sugar
• t tsp rum

Instructions:

Preheat your oven to 350 degrees F.  Grease a 9 inch round baking pan with butter, and line the bottom with wax paper.  This will help you to remove the cake from the pan easily.  Stir the rhubarb, flour, and sugar together in a large bowl until they are well combined.  Add all of the other liquid ingredients to your mixture and stir until they are just combined.  Do not over stir; this will make your cake tough!  Pour this batter into the greased cake pan and bake it in the oven for approximately 1 hour.  If you stick a knife in the cake it should come out clean.  Let the cake sit for about 10 minutes, and then remove it from the pan and let it cool on a wire rack.  I like to serve this with a yogurt sauce, however this cake can totally stand on its own if you want it to.  For the yogurt sauce, just combine all of the ingredients and mix together with an electric mixture.  It is ready to serve!

Servings: 12, WW P+: 7 per serving (without the yogurt sauce), 8 (with 1/8 cup of yogurt sauce)

The recipe for this cake is adapted (with a couple of my own changes!) from a very wonderful cookbook that I use a lot.  Baking: A Commonsense Guide, by Murdoch Books Test Kitchen.  The yogurt sauce recipe is my own!