Perfectly balanced by the tartness of the rhubarb and the sweetness of the sugar crumb, this wonderful cake can be served for afternoon tea or is equally as good served warm as a delicious dessert with lashings of cream or custard. Rhubarb is a firm favourite in our garden and once you try this cake you’ll be wanting to sow* your own …….. or more!
1 1/2 cups of brown sugar
60g soft butter
1 teaspoon vanilla extract
2 medium free range eggs
350g unsweetened natural yoghurt
2 teaspoons lemon zest
1 cup self raising flour
1 cup plain flour
1 teaspoon cinnamon
400g (approx 5 or 6 stalks) rhubarb – cut into small chunks 1-2cm
1/3 cup of brown sugar – For topping
1 teaspoon cinnamon – For topping
1 teaspoon ground ginger – For topping
Preheat your oven to 160°C. Prepare by lining both the sides and bottom of a 24cm spring-form tin with baking paper, ensuring the baking paper extends 2-3cm above the tin sides.
In a bowl and using electric beaters, cream the butter, brown sugar, lemon zest and vanilla essence. Once combined, add the eggs one at a time, beating well until a smooth pale texture is achieved. Carefully fold in the yoghurt, followed by the cinnamon and flour. Ensure ingredients are combined but do not over stir. Fold through the chopped rhubarb.
Next, organise your topping ingredients by combining the brown sugar, cinnamon and ground ginger into a small bowl ready for the final step.
Pour the cake mixture into your spring-form tin and evenly cover with your prepared topping mixture. Bake for 1 hour 10 minutes or until an inserted skewer is clean. Allow to cool before releasing spring-form tin.
UP FOR A CHANGE?
- Add a teaspoon of ginger (or your favourite spice) to the batter for a taste sensation.
- If you are short on rhubarb, you can substitute a couple of stalks for an apple or two.
- If you prefer a nuttier taste with extra texture, swap plain flour for wholemeal.
- Sour cream makes a great alternative to natural yogurt.
*Rhubarb can be readily grown from seed or an established plant can easily be divided.