Difficulty: Easy - for beginners
Dietary guidance: v n
150 g thinly sliced rhubarb
310 g self-raising flour
250 g sugar
1 t vanilla
125 g melted butter
1 T rosewater
125 ml plain yoghurt
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.