Rhubarb yoghurt cake
A recipe from the Good Food collection.
Ingredients
1½ cups (150 g) finely sliced fresh rhubarb
2½ cups (310 g) self-raising flour, sifted
1 cup (250 g) caster sugar
1 teaspoon vanilla essence
2 eggs, lightly beaten
1/2 cup (125 g) plain yoghurt
1 tablespoon rosewater
125 g unsalted butter, melted
Method
Step 1
Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease a 23 cm round cake tin and line the base with baking paper. Combine the rhubarb, flour and sugar in a bowl.
Step 2
Add the vanilla, egg, yoghurt, rosewater and melted butter, stirring until the mixture is just combined. Spoon the mixture into the cake tin and bake for 1 hour, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 15 minutes before turning out onto a wire rack. Serve with yoghurt or cream, if desired.
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