Sunday, 13 May 2012

Wholemeal Rhubarb Yogurt cake

Rhubarb that great standby ingredient from the garden for deserts and cakes, this easy recipe is not too sweet and can be enjoyed both as a cake or a dessert if serve with custard or cream.


  • 3 large sticks of rhubarb, finely chopped into small cubes
  • 1/4 cup softened butter or pure vegetable margarine
  • 1 1/2 cups soft brown sugar
  • 1 egg
  • 1 tsp vanilla paste
  • Good pinch of ground cardamon
  • 1 cup wholemeal flour
  • 1 cup plain white flour
  • pinch of sea salt
  • 1 tsp bicarbonate of soda
  • 1 cup plain live yogurt
  • Preheat your oven to 180c
  • Oil a shallow tin approx 9 by 12 inches
  • Cream your butter and sugar 
  • Add your egg and vanilla and incorporate well
  • Now add your flours and bicarb and salt
  • Lastly add your yogurt, mix well and then stir in your rhubarb
  • Tip into your prepared tin and level, it is quite a stiff mixture
  • Bake until golden and cooked through when tested with a cocktail stick
  • Cool in the tin, will store for a few days but this is quite a moist cake so best eaten soon.

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