Matcha-Rhubarb Loaf Cake

April 24, 2017
Photo by James Ransom
Author Notes

The rhubarb is sour, the matcha is earthy, and the lemon is acidic—but somehow, together, they all work. Especially when drizzled with a Greek yogurt icing that's as tangy as a cream cheese glaze but easier to whisk together as your cake cools.

This cake recipe is adapted from The Pastry Affair's Rhubarb-Vanilla Pound Cake.

Sarah Jampel

  • Makes one loaf
  • 240 grams (about 3 stalks) rhubarb, cut into 1/2- to 3/4-inch cubes (about 2 cups)
  • 1 1/2 cups (300 grams) sugar, divided
  • Zest of 1/2 lemon
  • 1/2 cup (113 grams) butter, at room temperature
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup Greek yogurt, divided
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 1/2 tablespoons matcha powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup confectioners' sugar
  • 1 teaspoon lemon juice
In This Recipe
  1. Generously grease a loaf pan (don't skimp; you can also line it with a parchment sling if that makes you more comfortable) and heat the oven to 350° F with a rack in the center.
  2. Mix the rhubarb with 1/4 cup of sugar and place in a medium skillet or sauce pan. Turn the heat to medium and cook, stirring often, until the sugar and rhubarb juices melt into a syrup and the rhubarb chunks are fork-tender, about 5 minutes. Do not over-cook the rhubarb (it shouldn't be mushy, watery, stewy, or soupy) or it will disappear into the cake. Set aside to cool.
  3. In the bowl of a stand mixer fitted with a paddle attachment, mix the remaining 1 1/4 cups sugar with the lemon zest until moist and fragrant. Add the butter and cream it with the lemon-sugar until fluffy and pale, 3 to 5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl. Add the vanilla and 1/3 cup of the Greek yogurt and mix until combined.
  4. Whisk the flour, matcha, baking powder, and salt together in a separate bowl. Add to the wet ingredients and mix until the dry ingredients have just disappeared. Fold in the rhubarb with a spatula. Transfer to the greased pan. Bake for 55 to 70 minutes, until a cake tester inserted into the middle of the loaf comes out clean. Allow to cool before turning it out of the pan.
  5. Meanwhile, make the glaze: Whisk the remaining 1/3 cup Greek yogurt with the confectioners' sugar, the lemon juice, a pinch of salt, and 1/2 teaspoon water until smooth. Drizzle over the cake and allow to set for about 30 minutes before slicing and serving.

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Recipe by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.