Rhubarb and Yoghurt Cake
I love a cake where you just throw it all in, put it in the oven and see what happens. And this is just that sort of cake. The Greek yoghurt in this recipe helps it to stay really light and moist whilst the rhubarb gives a really lovely subtle flavour to the cake.
Prep Time10 minutes mins
Cook Time1 hour hr
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keyword: baking
Servings: 8 servings
Calories: 407kcal
- 150 g rhubarb finely diced
- 300 g self raising flour
- 250 g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 125 g Greek yogurt at room temperature
- 125 g melted butter or margarine
Preheat oven to 180C/350F/Gas 4
Grease a loaf tin or use a loaf tin liner
Put all the ingredients into a large bowl and mix well
Pour the batter into the loaf tin and bake for an hour until well risen and golden brown on top.
Turn out onto a wire rack and leave to cool completely.