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Rhubarb yoghurt cake
Rhubarb yoghurt cake
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Let it cool for 5 minutes before serving to enhance flavors.
Ingredients:
  • Melted butter, to grease
  • 1 bunch (about 700g) rhubarb, trimmed, washed, cut into 2cm lengths
  • 215g (1 cup) caster sugar
  • 200g butter, at room temperature
  • 4.40 gm vanilla essence
  • 3 eggs
  • 375g (2 1/2 cups) self-raising flour
  • 260g (1 cup) natural yoghurt
  • 60ml (1/4 cup) milk
  • 8.00 gm brown sugar
  • 1.25 gm ground cinnamon
  • 35g (1/3 cup) flaked almonds
Instructions:
  • Preheat your oven to 180°C. Grease a square 22cm cake pan with melted butter and line the base and sides with non-stick baking paper. Toss rhubarb with 1/4 cup of sugar in a baking dish. Bake, covered, for 20 minutes until tender. Let it cool after removing from the oven.
  • In a bowl, cream together butter, remaining sugar, and vanilla using an electric beater until light and fluffy. Then, beat in the eggs one at a time, ensuring each addition is well incorporated before adding the next.
  • Mix flour, yogurt, and milk until well combined. Spread half of the mixture evenly over the pan. Place rhubarb on top. Pour the rest of the mixture over the rhubarb and smooth it out. Combine brown sugar, cinnamon, and almonds in a bowl. Sprinkle the cake with the almond mixture.
  • Place in the oven for 40-45 minutes or until a skewer inserted in the center comes out clean. Take out from the oven and let it sit for 5 minutes before transferring to a wire rack to cool.

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