Rhubarb yoghurt cake

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Difficulty: Easy - for beginners
Serves: 12

Preparation time:
Cooking time:

Dietary guidance: v n 

Tags: dessert · snack ·

Ingredients

150 g thinly sliced rhubarb
310 g self-raising flour
250 g sugar
1 t vanilla
2 eggs
125 g melted butter
1 T rosewater
125 ml plain yoghurt

Method

Mix eggs, butter, vanilla, yoghurt and sugar until creamy.
Add sifted flour, mix and stir in rhubarb.
Bake at 180)C preheated oven in a rectangular cake pan lined with baking paper and sprayed with oil, until done ( about an hour). Cool for 15 min in the pan, then take out and coll completely. Sprinkle with powdered sugar before serving.

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