Rhubarb yoghurt cake


IMG_9345This is from Nigella Lawson’s How to be a domestic goddess, with a couple of slight modifications.

Makes 1 loaf

250 gr Rhubarb (it is good with apples too – use Bramleys in that case)

50 gr caster sugar

75 gr demerara sugar

1/2 teaspoon bread soda

1 teaspoon cinnamon

150 gr plain flour (or half plain flour, half fine cornmeal)

1 large egg

60 gr butter – possibly unsalted

125 gr natural yoghurt (greek style works well too)

a mix made with 1 teaspoon cinnamon and 3 teaspoon demerara sugar

Preheat the oven to 180˚C

Trim and wash the rhubarb, slice into 2 cm pieces, put it in a bowl and mix it with the caster sugar. Let to rest for about 15-20 minutes.

In another bowl mix the flour, bread soda, cinnamon and sugar.

On a very low heat melt the butter. Beat together the egg and yoghurt, add the melted butter and add to the flour/sugar mixture.

IMG_9353Mix in the rhubarb with any juice that has formed, pour onto the tin and sprinkle the cinnamon/sugar mix on top.

Bake for about 45 minutes.

Check with a skewer, this will still be moist but no batter should be sticking to it.








This entry was posted in baking, cake, dessert, garden, rhubarb. Bookmark the permalink.

4 Responses to Rhubarb yoghurt cake

  1. 76sanfermo says:

    Vuoi farmi morire , ho capito!

  2. zoealexis says:

    What a lovely looking cake, with those big bright chunks of rhubarb!

  3. pivi63 says:

    Thanks for dropping by!

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