18 June 2013

Rhubarb Yogurt Cake

I love the acid taste of the rhubarb, cooked with sugar it's perfect for pies and other desserts. But what I really like the most is the fabulous color it gives to any dish. I use to make crumble with it and also a tart with custard. Here is very easy to get this plant anywhere and few weeks ago I found a gorgeous rhubarb in the market and I thought immediatly with a recipe I saw in the mazagine "Delicious"of a yogurt cake with raspberry. I replaced the raspberry for ruhbarb. But if you can not find it out rhubarb do not doubt and use any other acid fruit such as currants, raspberry, strawberrys or even a mix of fruits. 

INGREDIENTS 6-8 persons
300 g fresh rhubarb, plus sugar and water to cook it
125 g sugar
a pinch of salt
50 g butter at room temperature
2 large eggs
100 ml greek yogurt , plus extra to serve
125 g self rising flour
sliced ​​almonds and powder sugar for topping

Cut the rhubarb into slices, not too thick, put it in a pan with a little bit of water, some sugar and cook it over medium heat. Let it disolve completly. Do not add so much water just the enough to cook. Set aside while you prepare the yogurt dough.

Preheat the oven to 160ยบ and grease the tin. 
Beat the butter in the mixing bowl add the sugar and the pinch of salt. Add the eggs and beat until fluffy. Mix in the yogurt and finally add the flour mixing just until well combined, do not overmix.
Cover the bottom part with the rhubarb ans spread it evenly around, cover with the cake dough and sprinkle it with the almonds.

Bake the cake fo 45-50 minutes until golden brown and the rhubarb mixture bubbles.
Sprinkle the cake generously with the powder sugar. Serve it warm or at room temperature. 

This cake is more tasty warm, serve it with a large yogurt spoon, an ice cream scoop or frozen yogurt.

Have a nice week 

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