The key to this recipe's moist crumb? You guessed it: yogurt. Emblazoned with thick pieces of rhubarb--in peak season in early spring--it's a next-level spring dessert. Temper the vegetable's sour notes by roasting it with sugar before baking, and add ground pistachios to the batter to unleash a sweet nuttiness. Martha made this cake on Martha Bakes episode 1103.
When Martha made this recipe on Martha Bakes episode 1103, she served the cake with lightly sweetened whipped cream instead of the drained yogurt and confectioners' sugar topping. She also dusted the parchment with flour after buttering it in step 1, and sprinkled the cake with about 2 tablespoons granulated sugar in step 4.