Rhubarb and Yoghurt Cake

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I love rhubarb, but sadly can't seem to find any in my local supermarkets. However, I did find some this weekend at a local market. This cake is so easy to make, and it's a change from the usual rhubarb crumble or tart.

150g rhubarb, 70g Greek yoghurt, 60g ground almonds, 190g sr flour, 2 eggs, 130g margarine or butter and 130g caster sugar.

Preheat oven 180C/gas4           Grease and line a 20cm cake tin

Put all the ingredients in a food processor and blitz till smooth.
Wash and chop the rhubarb into chunks, then add to the batter with a spatula.
Bake for 35-40 mins till golden and firm.


A simple cake with a soft, moist texture. Good contrast between the cake and the tart rhubarb. It makes a good dessert too with some cream or vanilla ice cream.

Comments

Phil in the Kitchen said…
There does seem to be less rhubarb around this year - maybe it's the odd weather - but I'm always on the lookout for new ways of using it and I do really like the idea of a simple cake like this as a dessert. When you said blitz all the ingredients I thought you might mean the rhubarb as well and I couldn't see that working but I've read the recipe again and see the error of my ways.
16/5/18 2:52 pm
Jean said…
This is my kind of cake recipe, no fuss, all in the food processor and it's almost done.
I bet it would work with apricots too, which I have in the fridge, but no rhubarb. My rhubarb plant has given up the ghost and there is none in the shops here in France. If I drop hints I could probably go and pick some from my friend's garden where the soil is a lot better than ours, although I suspect she's already made it all into jam by now.
23/5/18 11:39 pm
Jean | DelightfulRepast.com said…
Snowy, looks wonderful! I made a rhubarb cake about a month ago, was thinking about making it again but couldn't find any rhubarb this week! Next year I'll have to be more diligent in my shopping.
1/6/18 4:28 pm
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