Rhubarb and yoghurt cake

    Rhubarb and yoghurt cake

    Serves:

    Serves 8-12

    Ingredients

    • 1/2 cup (125g) unsalted butter
    • 1 1/2 cups (335g) caster sugar
    • 1 tsp vanilla essence
    • 2 eggs
    • 2 cups (300g) self-raising flour
    • 1 cup (260g) natural yoghurt
    • 2 cups sliced rhubarb

    Method

    Preheat oven to 190°C (170°C fan-forced). Grease and line a 22-24cm springform cake pan and set aside.

    Cream butter, sugar and vanilla until pale and fluffy. Add eggs one at a time, beating well between each. Add flour and yoghurt and beat until just combined. Stir through rhubarb.

    Pour into tin, spreading it evenly with a spatula, then place in oven and bake for 40-50 minutes or until a skewer inserted into the middle comes out clean.

    Find related cake recipes

    Serving Suggestions

    Note

    • Serve with pouring cream or a dollop of thick yoghurt.
    • Be sure to wash rhubarb well and remove leaves before slicing.
    • Recipe by Greer Worsley, who blogs at Typically Red.

    Leave A Comment