Braised Rhubard Over Yogurt Vanilla Bean Cake

Braised Rhubarb over Yogurt Vanilla Bean Cake

Braised Rhubarb over Yogurt Vanilla Bean Cake

The title alone makes me all giddy and happy!  Is that weird?  Honestly I thought about this cake and came up with the name before I even started formulating a recipe.  That’s the kind of crazy stuff that happens in my head….ALL THE TIME!  I was at the gym (no joke!) and I was hungry (still no joke!) when I started daydreaming about rhubarb (doesn’t everybody?) and then vanilla beans…it escalated quickly from there.  So in good Isabelle fashion I sent myself a text with the name: Braised Rhubarb over Yogurt Vanilla Bean Cake (doesn’t everybody self text?)  When I finally got home, I didn’t hit the ground running because as you know life gets in the way of food creation at times…this week is madness overload.  So I decided to do something I am not built for: use my patience and plan when I should make my cake topped with delicious braised rhubarb.  It was worth the wait.

Cake inspired by Yogurt Cake in Joy of Cooking (AKA The Bible!)

this is the ticket to yummy cake and tart rhubarb!

this is the ticket to yummy cake and sweet/tart rhubarb!

Yogurt Vanilla Bean Cake:


2 1/4 cups sifted cake flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

5 tablespoons unsalted butter

1/2 cup sugar

1/2 cup brown sugar

2 large eggs

1 vanilla bean, seeds scraped

1 teaspoon vanilla

1 cup non-fat greek yogurt

Zest 1/2 lemon

How to:

Preheat your oven to 350 degrees F.  Grease and flour or spray a Bundt cake pan.  Set aside.

In a medium bowl combine your flour, baking powder, baking soda and salt.  Set aside.

In your mixer cream your butter and sugars until light and fluffy.  Add your eggs (one at a time), your 1/2 lemon zest, your vanilla seeds and vanilla.  Add your yogurt and mix well, scraping the bowl as needed.  Finally add your flour mixture and mix until just combined.   Pour into your prepared pan and bake in your preheated oven for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean.  Let cool and invert into a serving plate.  Serve topped with braised rhubarb (recipe below)

OK we all know I eat raw batter (RELAX...I live dangerously) THIS is sinful....simply sinful

OK we all know I eat raw batter (RELAX…I like live dangerously) THIS is sinful….simply sinful

take a closer you seed the seeds...I mean...seriously?  OH MY

take a closer look…do you seed the seeds?…I mean…seriously? OH MY!!!!

perfectly golden

perfectly golden

this cake tastes and looks decadent but it's low-fat!!!!!

this cake tastes and looks decadent but it’s lower-fat!!!!!

Braised Rhubarb


1 to 1.5 lb fresh rhubarb cut into 2 to 3-inch pieces

Juice and zest 1 orange

Juice 1 lemon

Zest 1/2 lemon (I didn’t see the reason not to do double duty on that one!  I shared with the cake!)

1/4 cup agave syrup

1 teaspoon Vanilla

1/4 teaspoon sea salt

1 teaspoon cinnamon

How to:

Preheat your oven to 375 degrees F.  Line a baking sheet with foil or silicone mat.  Set aside.

Combine all ingredients in a large bowl.  Toss to cover every bit of rhubarb.  Put in your prepared pan and bake in your preheated oven for 17-20 minutes or until rhubarb is soft and fragrant.  Serve over your vanilla yogurt cake or ice cream or yogurt or your hand… 😉

you know me...anything braised or roasted gets me going! from start

you know me…anything braised or roasted gets me going! from start

to finish

to finish

do you hear the Spring Angels singing?

do you hear the Spring Angels singing?

Note: what do I love the most about this?  Simple: the cake tastes like a pound cake but it’s lower-fat.  Mind blowing.  I also love love love the perfect vanilla seed flecks running through the cake.  Magical.  Dreamy.  Heavenly.  Oh and the rhubarb…AMAZING…sweet, tart, happy, delicious, a touch of spice and a lot of love!

make this cake. please make it, put rhubarb on it. or don't. put anything or nothing but make it. please and thank you.

make this cake. please make it. put rhubarb on it. or don’t. put anything or nothing but make it. please and thank you.

Printer Friendly: Braised Rhubard Over Yogurt Vanilla Bean Cake

Peace out dudes,


p.s . if you need an “how to” about getting seeds from whole vanilla beans here is a little helpful video:  my recipe dot com


Pear and Rhubarb Crostata

I love Crostata, simply because they are rustic, not many rules.  As you would have guessed I am not a big fan of rules in the kitchen.  I am also not a big fan of accommodating the whole world when they are invited to eat at my house…..

WARNING……WARNING…here comes a rant:

~Do not send me hate mail… (please)

~I don’t care if you are a vegetarian, vegan, meat-eater, meat hater, unstable or unreliable.  If I invite you and you accept: game on!  (allergies being a different story….I don’t want to hurt anyone!)

~(this one will get me in trouble I bet)  Why is it that when a vegetarian goes to eat at someone’s house they request vegetarian food, yet when a meat eater goes to a vegetarian’s house to eat they cannot request meat?  Am I making sense here?  Probably not.  I just don’t understand why one “group” is allowed to request special food and not the other?

time to change the subject: Pear and Rhubarb Crostata

So the Crostata…I was snubbed not too long ago because I don’t like to make pie dough.  I just don’t, end of story.  I was also laughed at my pie making effort!  OK…fine!  So I am making Crostata, it’s easy, free formed and the uglier the better, in my mind anyway!


Store bought pie dough (NO KIDDING!)

For the filling:

2 pears, peeled, cored and sliced

4 rhubarb stems cleaned, and diced (about 2 cups)

3 tablespoons cornstarch

1/4 cup sugar

pinch salt

For the topping:

1/4 cup flour

1/4 cup sugar

pinch salt

1/4 teaspoon cinnamon

pinch ground cloves

4 tablespoon unsalted butter, cold

1 egg

1 tablespoon raw sugar

How to:

Preheat your oven to 375 degrees F.  Line a baking sheet with parchment paper. (or Silpat but for my pics I think parchment will look best)  Set aside.

In a medium bowl combine your topping ingredients: flour, sugar, salt, cinnamon and ground cloves.  Cut your butter into small cubes and with the best tools in the world (your hands/fingers) combine everything until your get a soft crumbly mixture.  Set aside.

Crostata topping

In a large bowl combine your rhubarb, pears, cornstarch, sugar and pinch salt.  Combine well.  Set aside.

Lay your pie dough on your prepared baking sheet.  Put your filling in the center (it will be high but don’t worry) simply leave a 2-inch border all around.  Fold your dough over the side of your filling, pinching it every few inches.

make a beautiful mound of fruits!

folding and pinching…repeat 🙂

Whisk your egg and brush the side of your dough with it.  Sprinkle your raw sugar all over the border of your crostata.  Sprinkle your topping all over the exposed fruits.

lovely raw sugar makes for a delightful crust

finally with the topping

Bake in your preheated oven for 25-30 minutes.

let’s dig in

Serve warm with vanilla frozen yogurt or ice cream.

great combination of flavors

Printer Friendly: Pear and Rhubarb Crostata

Peace and Rustica,


recipe linked here as well:


Rhubard Custard Bars & Looking for Missing Flour

My Rhubarb...

Before I start I wanted to show you why I had to go to the store and buy fresh rhubarb…yes the “brown” leaf through the weeds is my rhubarb! 🙂

My father in law gave me a lovely cookbook from his trip to Alaska.  Lots of delightful recipes to try and lots of personal touches….also a bit of confusions.  Matt in an effort to be a good husband has “bunny eared” quite a few pages which he feels would be a great addition to my cooking repertoire…such a dear!  Of Course leave it to me to start with a recipe with “missing ingredients and info”!

But I am resourceful, I found out who the “local” editor was and I emailed asking if they or the nice lady: Mrs Linda Willard from Homer Alaska could possible help me and share the ACTUAL recipe…nothing, zip, zero, nada, rien…no one can help me.  So to the internet I go.  It seems that I will need 7 tablespoons of flour for the filling.  This recipe sounds so delicious, I just can’t pass it up.

The Book: Kachemak Kitchens, A Taste of Homer, 2008 2nd Edition.

Where I also found a similar recipe: Taste of Home

Custard Rhubarb Bars



2 cups flour (that wasn’t the missing flour)

1/4 cup sugar

1 cup butter


2 cups sugar

7 tablespoons flour (missing flour)

3 eggs

5 cups rhubarb


6-ouce cream cheese

1/2 cup sugar

1 teaspoon vanilla

1 cup whipping cream (whipped)

How to:

Preheat your oven to 350F

For the crust: Combine your flour, sugar and butter and press into a 9 X13 pan.  Bake in your preheated oven for 10 minutes.

Just go ahead and dump everything in there

press press press and voila!

For the filling: Combine your flour and sugar, whisk in cream and eggs.  Fold in rhubarb, pour over crust and bake for 45 minutes.  Let cool before adding topping.

ready for the oven

fresh out of the oven

For the topping: Beat cream cheese and sugar, fold in whipped cream, spread over cooled filling and chill until ready to serve.

***confusion #2: please add you vanilla to your cream cheese and sugar! 🙂

I love rhubarb, so creamy and delicious

Lovely, simple and perfect for a large group.

Next I plan on trying to make the moose burger…if only I could find a moose in Indiana.  Even better: Roadkill, I am serious there is a recipe called: Roadkill….I wonder if I can use Indiana Roadkill for it.  KIDDING…sort of….

Printer Friendly: Rhubarb Custard Bars

Peace and Where’s the Flour,


Go check out my recipe here as well: