This cake is light and fluffy and works well with any array of summer fruits.
Rhubarb yoghurt cake
Serves 6-8
Ingredients
150g (2 stalks) rhubarb, cut into finger-length size
¼ cup sugar
zest 1 orange and juice
75g butter, melted
2 eggs
½ cup unsweetened natural yoghurt
½ cup milk
2 cups plain flour
1 cup white sugar
1½ tsp baking powder
2 Tbsp white sugar for dusting
Method
Heat oven to 180degC.
Place the rhubarb in a suitably sized oven dish, sprinkle with sugar and squeeze over the orange juice. Cover with foil and bake for 15-20 minutes or until the rhubarb is just tender. Cool.
Grease and flour a 35cm by 13cm rectangular tart in or 18cm round tin with a removable bottom.
To make the yoghurt cake
Place the melted butter, eggs, yoghurt, milk and orange zest in a bowl and mix to combine.
In another bowl add the dry ingredients and mix through.
Add the wet ingredients to the dry and just combine. Do not overmix.
Pour into prepared tin, place the cooked rhubarb fingers lying widthways across the cake, sprinkle with sugar and bake for 20-25 minutes or until the cake is golden and a skewer comes out clean when inserted.
Cool in tin for 5 minutes before removing.
Serve with more yoghurt and syrup from rhubarb.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
