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yoghurt & cake
Prep Time1 hour 30 minutes
Cook Time50 minutes
Servings: 12
ingredients:
  • 150 g molten butter
  • 200 g Greek yoghurt
  • 100 g sugar
  • 4 eggs
  • ½ tsp vanilla essence
  • 250 g all-purpose flour
  • 1 packet baking powder
  • a pinch of salt
  • 200 g rhubarb
for the icing:
  • 1 tbsp lemon juice
  • 2-3 tbsp icing sugar
equipment:
  • handheld electric mixer
  • loaf tin (25 cm)
  • baking parchment
how to:
  • Preheat the oven to 160° C w/ fan.
  • Melt the butter & set aside for cooling down.
  • Trim & clean & chop the rhubarb; you'll need 200 g chopped rhubarb.
  • Line a loaf tin w/ baking parchment.
  • Whisk together molten butter, yoghurt, sugar, eggs & vanilla essence w/ your handheld electric mixer.
  • Mix flour & baking powder & salt; add the butter mess & mix.
  • Fold in the rhubarb & pour the mess into the prepared loaf tin.
  • Let it bake at 160° C w/ fan for about 50 min. Make the famous test w/ the wooden pin ...
  • Let the cake cool down for 10 min; afterwards lift the cake out of the baking tin.
  • After another 10 min remove the baking parchment - carefully.
  • Wait until the cake is at room temperature; it's about further 40 min.
  • For the icing combine the lemon juice & the icing sigar.
  • Spoon the icing all over the loaf.
Notes
Prep Time: You'll need about 20 min for the preparation before the oven session. the cake need about 60 in for cooling down. Finally there are 10 in for preparing & applying the icing.
Icing: If you like more icing on top just prepare some more ...
The cake is fine for 2-3 days on your kitchen counter - covered. 
The cake may be stored in the fridge for some more days.
Sorry - no experience w/ freezing.