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.

Ingredients

• 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

Method

• 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.