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Rhubarb Yogurt Cake

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A delightful and nostalgic Rhubarb Yogurt Cake that balances sweet and tart flavors, perfect for any occasion.

Ingredients

Scale
  • 2 cups of rhubarb, chopped
  • 1 cup of plain yogurt
  • 1 cup of sugar
  • 2 cups of flour
  • 1/2 cup of vegetable oil
  • 3 eggs
  • 1 teaspoon of baking powder
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of salt

Instructions

  1. Preheat your oven: Set it to 350°F (175°C).
  2. Prepare the baking pan: Grease a 9-inch round cake pan or line it with parchment paper.
  3. Mix the dry ingredients: In a large bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
  4. Combine the wet ingredients: In another bowl, mix 1 cup of sugar and 1/2 cup of vegetable oil. Then beat in 3 eggs one at a time.
  5. Incorporate the yogurt and vanilla: Fold in 1 cup of plain yogurt and 1 teaspoon of vanilla extract into your wet mixture.
  6. Combine the wet and dry mixes: Gradually add your flour mixture to the wet ingredients.
  7. Fold in the rhubarb: Gently stir in your chopped rhubarb.
  8. Bake: Pour the batter into the prepared pan and smooth the top. Bake for about 40-45 minutes or until a toothpick comes out clean.
  9. Cool and enjoy: Let it cool in the pan for about 10 minutes before transferring it to a wire rack.
  10. Slice and serve: Serve your cake warm or at room temperature, plain or with whipped cream or vanilla ice cream.

Notes

Try adding berries or citrus zest for a twist. Keep leftovers in an airtight container at room temperature for up to three days.

Nutrition

Keywords: rhubarb cake, yogurt cake, dessert, nostalgic recipe

Find it online: https://rusticflavor.com/rhubarb-yogurt-cake/

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