Yogurt cake with rhubarb

METHOD

How to make it

1. 01

   STEP 1

   Done

   1. Preheat the oven to 175 degrees and cover a cake can with baking paper. Fats with for example baking spray can also.

2. 02

   STEP 2

   Done

   2. Mix the Greek yoghurt, olive oil, eggs, lemon rasps, vanilla extract and bastard sugar in a bowl and beat with the (hand) mixer until everything is well mixed and creamy.

3. 03

   STEP 3

   Done

   3. Stir the flour, baking powder and salt in another bowl and then stir through the other mixture until it is well mixed.

4. 04

   STEP 4

   Done

   4. Cut the stems rhubarb (remove any rigid threads) into vertical pieces of the same size that you can sew next to each other.

5. 05

   STEP 5

   Done

   5. Create 1/3 of the batter on the bottom of the cake can and lay there 1/3 of the pieces rhubarb. Repeat this with 2 additional layers and finish with pieces of rhubarb. Sprinkle the last layer evenly with the cane sugar.

6. 06

   STEP 6

   Done

   6. Place the cake can in the oven and bake 55 - 60 minutes. Check the gap with a satrep. When it comes dry from the middle, the cake is ready.

7. 07

   STEP 7

   Done

   7. Remove the cake can from the oven, put on a wire rack and let cool something. Then remove the cake by pulling up the baking paper and let cool further on the grill.

8. 08

   STEP 8

   Done

   8. Poison with icing sugar before serving a slice.

9. 09

   STEP 9

   Done

   Tip: You can also make this yogurt cake outside the rhubarb season with, for example, blue berries. Or use apple and pear pieces with cinnamon in autumn.

10. 10

    STEP 10

    Done

    Recipe & photography: Francesca