Rhubarb and yoghurt cake

Rhubarb and yoghurt cake


Serves 8-12


  • 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


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.

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Serving Suggestions


  • 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.

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