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.
Servings 8 servings
Calories 407kcal
Ingredients
- 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
Instructions
- 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.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.