Rhubarb Cake

Thu, 18 May 2023

Edward Hayden's Rhubarb & Yogurt Cake

This is a delicious cake and is so wonderfully moist as a result of the rhubarb and yogurt.

RECIPE:

Cake Mixture:
5oz/150g butter
10oz/300g caster sugar
2 eggs
10oz/300g self-raising flour
9floz/250ml Irish Yogurts Clonakilty Wholemilk Natural Live Yogurt
4 sticks rhubarb-sliced thinly

Garnish:
2 tablespoons stewed rhubarb
2 tablespoons Irish Yogurts Clonakilty Wholemilk Natural Live Yogurt

METHOD:

Preheat the oven to 170°C/325F/Gas Mark 3

Grease and line a 9inch loose bottomed spring form tin with parchment paper on the bottom and sides of the tin.

Cream butter and sugar in a large mixed until very pale and fluffy.

Add eggs one at a time, beating well between each. Add flour and yogurt and gently mix until just combined. Stir in the rhubarb.

Pour into tin, spreading it evenly with a spatula, then place in preheated oven and bake for 40-50 minutes or until a skewer inserted into the middle comes out clean.

Allow to cool in the tin and then invert onto a cake stand

Barely mix the yogurt and rhubarb together to create a rippled effect and spread on the top of the cake

Garnish with edible flowers and serve.