Recipes
Marian McCormack’s Rhubarb and Yoghurt Cake
This is a beautiful, moist, easy to make cake. It’s always a favourite with everyone who tastes it.Serves: 8
Preparation time: 10 minutes
Cooking time: 1 hour
| Ingredients |
|---|
| 150g finely sliced fresh rhubarb |
| 310g self raising flour, sifted |
| 250g castor sugar |
| 125g plain yoghurt |
| 1 tsp vanilla essence |
| 1 tsp rosewater |
| 2 eggs, lightly beaten |
| 125g unsalted butter, melted |
| Step | Description |
|---|---|
| 1 | Preheat the oven to 350˚F/180˚C/Gas 4 |
| 2 | Lightly grease a 23cm round cake tin and line base with baking paper |
| 3 | Combine rhubarb, flour and sugar in a bowl |
| 4 | Add vanilla essence, eggs, yoghurt, rosewater and melted butter, stirring until mixture is just combined |
| 5 | Spoon mixture into cake tin and bake in the preheated oven for |
| 6 | 1 hour, or until a skewer comes out clean when inserted into the centre of the cake |
| 7 | Slice into generous wedges and serve |