I have been a rhubarb lover since I was a kid. Stewed rhubarb and apple had a regular and much loved place on our dessert table as kids and so when I spied the Wild Strawberry and Rhubarb Yoghurt flavour, it was the first to be popped into the trolley.
Rhubarb is technically a vegetable growing from rhizomes. In 1947 a New York court decided that for the purposes of regulations and duties it was to be classified as a fruit!
Rhubarb can be rather elusive at certain times of the year but as it happens May is the perfect time to spot some on the shelves of the fruit and veg store.
Using the classic upside down pineapple cake as the inspiration for this super moist cake, I present to you, Rhubarb and Yoghurt Cake with Sticky Rhubarb Drizzle.
The yoghurt, rhubarb and addition of a little lemon ensures that this cake is not overly sweet. Besides, the fact that this cake contains yoghurt and a vegetable makes it just a little bit healthy right?
The rhubarb sauce adds just the right degree of oozy stickiness and a dollop of cream will make this cake an afternoon tea favourite.
Rhubarb Yoghurt Cake with Sticky Rhubarb Sauce
1 1/2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon Himalayan or Maldon salt
1 cup Rachel’s Rhubarb and Plum Low Fat Yoghurt
1 1/3 cups caster sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the Rhubarb Sauce:
1 cup caster sugar
2 tablespoons freshly squeezed lemon juice
1 cup finely chopped rhubarb
1 cup water
Preheat the oven to 165 degrees C.
Grease an 20cm springform tin. Line the bottom with baking paper. Grease and flour the pan. Cover the base of the pan with 1/2 cup chopped rhubarb. Pieces should be no more than 1/2 cm in width. Sprinkle with 2 tablespoons of brown sugar. Put to one side.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan over the rhubarb and sugar mix and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Remove the outer edge of the tine and gently trim any cake that has risen. Carefully invert on a serving plate and remove the baking paper from the top of the cake.
For the rhubarb sauce, simmer all ingredients until the liquid has reduced by half and all the rhubarb has softened.
Serve whilst still warm or at room temperature with the Rhubarb Sauce and Double Cream