Rhubarb Delight Cake

Rhubarb is easy to grow, is a good source of dietary fibre, and provides vitamins A, B (including B-complex vitamins like B1, B2, and B6), and K along with antioxidants such as anthocyanins and polyphenols that help combat oxidative stress - it may also have mild anti-inflammatory and digestive benefits.

Traditionally, you stew rhubarb with rather a lot of sugar to get rid of the tart flavour, then put it in a pie, or add a crumble over the top.

This cake however is a little less sugary and totally delightful!

I altered the original recipe, which called for cream, and replaced it with yoghurt, just because I had some in the fridge. The result was wonderful – as you eat it, you get a zing of slightly tart rhubarb to contrast with the sweet, spicy cake. 

Rhubarb Delight Cake

80g butter
250g brown sugar
1 tsp vanilla essence
Rind of 1 lemon
2 large eggs
300g flour
1 tsp cinnamon
1 tsp baking soda
¼ tsp salt
1 cup yoghurt
5 stalks of rhubarb, washed and chopped into 2cm pieces

Topping:

½ cup brown sugar
1 tsp cinnamon

Method:

Cream butter and sugar, then add the vanilla and lemon rind. Add the eggs one at a time, beating well.

Sift flour, cinnamon, baking soda and salt, then stir into the mixture, alternating with the yoghurt. If you don’t, it will curdle.

When all mixed, stir in the rhubarb pieces. Pour mixture into a cake tin and sprinkle with the topping.

Bake in a 180ºC oven for 1 to 1½ hours, or until cooked through.