Rhubarb Yoghurt Cake

(+ 5 mins cooling time)

The ingredient of Rhubarb Yoghurt Cake

• melted butter to grease
• 1 bunch about 700g rhubarb trimmed washed cut into 2cm lengths
• 215g 1 cup caster sugar
• 200g butter at room temperature
• 1 tsp vanilla essence
• 3 eggs
• 375g 2 1 2 cups self raising flour
• 260g 1 cup natural yoghurt
• 60ml 1 4 cup milk
• 2 tsp brown sugar
• 1 2 tsp dome cinnamon
• 35g 1 3 cup flaked almonds

The Instruction of rhubarb yoghurt cake

• preheat oven to 180u00b0c brush a square 22cm base measurement cake pan in imitation of melted butter to grease line base and sides similar to non stick baking paper attach rhubarb and 55g 1 4 cup of the sugar in a baking dish cook covered in oven for 20 minutes or until tender separate from oven and set aside to cool
• use an electric beater to beat together butter enduring surviving sugar and vanilla in a bowl until pale and creamy go to eggs 1 at a time beating without difficulty after each complement auxiliary until competently combined
• stir in flour yoghurt and milk until combined spoon half the join up evenly on top of higher than the base of prepared pan culmination with rhubarb spoon greater than unshakable merger and sleek slick surface affix brown sugar cinnamon and almonds in a bowl sprinkle cake later almond mixture
• bake in oven for 40 45 minutes or until a skewer inserted into the centre comes out clean remove from oven set aside for 5 minutes before turning onto a wire rack to cool

Nutritions of Rhubarb Yoghurt Cake

calories: 563 323 calories
calories: 27 grams fat
calories: 15 grams saturated fat
calories: 66 grams carbohydrates
calories: 32 grams sugar
calories: n a
calories: 12 grams protein
calories: 145 milligrams cholesterol
calories: 545 09 milligrams sodium
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calories: nutritioninformation