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Easy Rhubarb & Yoghurt Cake
Magdalena Marsden
This is the best rhubarb cake recipe with Greek yoghurt I've ever tasted, which is also easy to make, using all in one method.
5
from
6
votes
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Course
Cake, pudding
Cuisine
European
Servings
12
pieces/squares
Calories
264
kcal
Ingredients
Metric
US Customary
1x
2x
3x
500
grams
fresh rhubarb
trimmed and cut into 1cm chunks
300
grams
golden caster sugar
or normal caster sugar or for extra deep flavour dark brown sugar
300
grams
plain flour
250
g
soured cream or greek yoghurt or white yoghurt
always use full-fat
50
grams
salted butter
at room temperature (or use unsalted butter, but add about 1/4 teaspoon of salt)
1
egg
1
teaspoon
bicarbonate of soda
1
teaspoon
of vanilla essence or extract
Crumble Topping
5
tablespoons
of caster sugar
1/2
teaspoon
of ground nutmeg or cinnamon
or mixture of both
Instructions
Preheat the oven 180°C, fan 160°C, gas 4, 350 F.
Grease a brownie baking tin (about 33 x 22 cm) and line the base and sides with baking paper.
Put the butter and sugar in a bowl and cream together with an electric whisk until pale and fluffy.
Whisk in the egg and vanilla extract.
Add the flour, salt (if using) and soda and mix well. You can carry on using the handheld whisk, but slow it down on a lower speed.
Mix together the soured cream (yoghurt) and rhubarb and fold it into the rest of the mixture using a spatula or a wooden spoon.
Spoon the mixture into the tin and sprinkle with sugar and cinnamon (and nutmeg)
Bake for about 40 minutes until golden brown.
Leave in the tin to cool before transferring to a wire rack. If not serving warm, allow to cool completely.
Notes
The cake itself freezes well, providing that you've used fresh rhubarb and not a frozen one.
Nutrition
Calories:
264
kcal
Carbohydrates:
52
g
Protein:
6
g
Fat:
4
g
Saturated Fat:
2
g
Trans Fat:
1
g
Cholesterol:
24
mg
Sodium:
136
mg
Potassium:
184
mg
Fiber:
1
g
Sugar:
31
g
Vitamin A:
168
IU
Vitamin C:
3
mg
Calcium:
67
mg
Iron:
1
mg
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