Ingredients
½ cup unsalted butter
125g
1 cup caster sugar
335g
1 tsp vanilla essence
2 eggs
2 cups self-raising flour
300g
1 cup natural yoghurt
260g
2 cups rhubarb
sliced
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 22-24cm springform cake pan
- 1 Oven
- 1 Spatula
- 1 Mixer
- 1 Skewer
Instructions
- 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.
Notes
Tip
Serve with pouring cream or a dollop of thick yoghurt.
Tip
Be sure to wash rhubarb well and remove leaves before slicing.
