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Rhubarb and Yogurt Cake


  • 150g finely sliced fresh rhubarb
  • 310g self raising flour, sifted
  • 250g caster (superfine) sugar
  • 1 teaspoon natural vanilla extract
  • 2 eggs at room temperature, lightly beaten
  • 125g (1/2 cup) plain yoghurt
  • 1/2 tablespoon rosewater
  • 125g unsalted butter, melted


  1. Preheat oven to 180degC (350F/Gas 4). Lightly grease a 23cm (9 nch) round cake tin and line base with baking paper.
  2. Combine the rhubarb, flour and sugar in a bowl. Add the vanilla egg, yoghurt, rosewater and melted butter stirring until the mixture is just combined.
  3. Spoon the mixture into the cake tin and bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
  4. Leave in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
  5. Serve with yoghurt or cream.

Serves 8

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