Shredded Rhubarb Cake

Preheat oven to 350 degrees. Grease and flour a bundt pan, or loaf pans or a 9×13 pan. Set aside.

Shred/tear rhubarb and set aside. You can try using a grater for this, but I found it just mushed it up. So I cut it into quarters and peeled it by hand.

In a large bowl, beat eggs, oil, and sugar by hand using a whisk.

Slowly add to the same bowl the flour, baking powder, baking soda, cinnamon, nutmeg and vanilla. Thoroughly combine.

Add rhubarb and yogurt, stirring until well blended.

Pour into greased and floured bundt pan, and bake for 45-55 minutes at 350F or until a toothpick inserted into the center comes out clean. Start with 45 minutes, and check to see if it needs more time.

Cool for 10 minutes in pan on a wire rack. Then remove from the pan and cool completely.

You can top it with icing sugar, or make a cream cheese icing. Using a paddle attachment on your stand mixer, beat the cream cheese on low until fluffy. Gradually add confectioner’s sugar alternating with milk and vanilla until you reach desired consistency. Using a spatula, cover the top and sides of the cake.

The cake will keep covered for 2-3 days. If it lasts that long!