Rhubarb Yoghurt Cake

What mother (and daughter) doesn’t like rhubarb (and the colour pink)? So what perfect Mothers Day cake than a Rhubarb Yoghurt Cake.  Not too sweet, a little tart. Delicious served warm or enjoyed for several days later if there’s any left.

 

We had a lovely mother’s day.  I ventured on an early walk with  little Finn the early riser where he insisted on riding his little bike.  What would normally take about leisurely 40 minutes to the beach and back took 2 hrs with a stubborn little boy who rode at least 4 km!  Once home we were treated to blueberry ricotta pancakes and some great coffee.  We then ventured off to Grandmas...

 

After 35 years in their current house Grandma and Grandpa are finally moving to a new home down the coast.  Call it retirement, call it a seachange, either way I think it’s a great lifestyle move for them and we’re excited as they’ll be a little closer (so look out for more visits!).   We had a very relaxed afternoon which as usual revolved around food.   A scrumptious lunch of vegetarian lasagne, quinoa salad, scalloped potatoes, and some fresh ciabatta bread with pistachio dukkah.  All finished with grandma’s trifle and my Rhubarb Yoghurt Cake.  Yum!

But this cake can doesn’t need a special occasion, just some fresh rhubarb from the garden and it’s a regular treat.

Rhubarb Yoghurt Cake

60g butter
250g raw or rapadura sugar
1 tsp vanilla
2 free range eggs
250g plain or Greek yoghurt
Pinch salt
1 tsp bicarb soda
1 tsp cinnamon
150g wholemeal plain flour
150g self raising flour

350g rhubarb diced

·   Grease and line a 20cm springform tin and preheat oven to 160°

·    Place sugar and butter in Thermomix bowl and cream for 20 seconds on speed 6

·    Add vanilla and eggs and mix for 10 seconds on speed 4

·   Add yoghurt and mix for 5 seconds on speed 4

·   Add remaining ingredients apart from rhubarb and mix until combined, about 10 seconds on speed 4

·   Add rhubarb and mix for 5 seconds on speed 4 in Reverse

·   Spoon mixture into tin and bake for about 1 hr 15mins at 160°

Serve with fresh berries and cream or pomegranate seeds and Greek Yoghurt for extra tartness

Enjoy!