Rhubarb Yoghurt Cake
This tasty rhubarb cake can be served for afternoon tea or is equally as good served warm as a delicious dessert with extra lashings of cream or custard.
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Cooking tools:
- Hand mixer
- Springform pan
- Microplane
- Skewer
- Kitchen scale
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Parchment paper
Ingredients
- 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
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