Cake

Glaze (optional)

1. Preheat the oven to 350°F (180°C) and grease a 13 × 9-inch (3.5 L) baking dish.
2. MAKE THE STREUSEL: In a medium bowl, stir together the pecans, flour, brown sugar, melted butter, cinnamon, and salt. Set aside.
3. MAKE THE CAKE: In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
4. In a medium bowl, combine the rhubarb with ¼ cup (60 mL) of the sugar and toss together.
5. In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the remaining ¾ cup (175 mL) sugar on high speed until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. While mixing on low speed, add the flour mixture, yogurt, and vanilla until just combined, stopping to scrape down the sides of the bowl as needed. Fold in the rhubarb.
6. Scrape the batter into the prepared baking dish and spread evenly. Sprinkle the streusel evenly over the batter. Bake until the cake is golden brown and a toothpick inserted into the centre comes out clean, about 40 minutes. Let the cake cool in the pan.
7. MEANWHILE, MAKE THE GLAZE (IF USING): In a small bowl, whisk together the icing sugar, vanilla, and 2 tablespoons (30 mL) of the milk. Add a bit more of the remaining milk to thin if needed. The glaze should be thick but drizzle off the tip of a spoon. Drizzle the glaze over the cooled cake before serving.

TIPS: Vegan: Use a store-bought egg replacer or Flax Eggs (page 330 of cookbook) instead of eggs. Use vegan butter, non-dairy yogurt, and non-dairy milk. Gluten-free: Use a 1:1 gluten-free flour blend instead of all-purpose flour and whole wheat flour. Nut-free: Skip the pecans. If using non-dairy milk, use a nut-free option.