Rhubarb Yogurt Cake
This Rhubarb Yogurt Cake is out of this world! It is a very soft and fluffy cake with TONS of flavour. It's got sweet sugar and tangy rhubarb and lemon in every bite. This is the perfect recipe to bake up for an outdoor dinner party this summer!
Ingredients
- 2 eggs room temperature
- 2/3 cups white sugar
- Juice of 1 medium-sized lemon approx 2 tbsp
- Zest of 1 medium-sized lemon
- 1 cup yogurt room temperature
- 1 tbsp vanilla
- 1/3 cup + 2 tbsp flavourless oil
- 2 cups all-purpose flour
- 1 tsp baking soda
- 12 pieces rhubarb* cut into 6-8 cm each
Instructions
- Preheat oven to 350℉/176℃.
- Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside
- In a medium-sized bowl, add in the flour and baking soda. Mix together and set aside.2 cups all-purpose flour, 1 tsp baking soda
- In a large mixing bowl, add eggs and white sugar. Using an electric mixer, mix for 3-4 minutes until light and fluffy. This is really important!2 eggs, 2/3 cups white sugar
- Add in lemon zest and continue mixing for 1-2 minutes.Zest of 1 medium-sized lemon
- Add in vanilla, yogurt, oil, and lemon juice. Gently stir together using a spatula, make sure not to over-mix this!Juice of 1 medium-sized lemon, 1 cup yogurt, 1 tbsp vanilla, 1/3 cup + 2 tbsp flavourless oil
- Add in the dry ingredients and gently mix until a soft batter forms. Do not over mix! Not over-mixing ensures that the cake is soft and fluffy.
- Spread evenly into the prepared pan.
- Add the rhubarb on top of the cake.12 pieces rhubarb*
- Bake for 35-45 minutes or until a toothpick inserted comes out clean. The cake will be a golden brown on top.
- Allow to cool completely, slice, and enjoy!
Notes
*Rhubarb - If possible, use young, fresh rhubarb. If your rhubarb is old, you may need to remove the outer skin as it has tough strings which are hard to bite into and not pleasant to eat.