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Rhubarb and Yougart Cake is a beautiful, moist, easy to make cake. It’s always a favourite with everyone who tastes it.
Serves: 8
Preparation time: 10 mins
Cooking time: 1 hour
Ingredients
150g finely sliced fresh Rhubarb
310g self raising flour, sieved
250g Caster Sugar
125g plain yoghurt
125g unsalted butter , melted
2 eggs lightly beaten
1 teasp vanilla essence
1 teasp rose water
1 teasp of chopped orange rind (optional)
Juice of half an orange (optional)
1 teasp of grated fresh ginger (optional)
1 teasp of ground or chopped almonds (optional)
Method
Preheat oven to 350 F/ 180C/Gas 4
Lightly grease a 23 cm round cake tin and line with baking. Combine rhubarb, sieved flour and sugar in a bowl.
Add vanilla essence, eggs (lightly beaten), rosewater, Orange juice, Orange rind, ginger, and almonds (if using) and melted butter . Stir until mixture is just combined.
Spoon into cake tin and bake in preheated oven for one hour or until a skewer comes out clean when inserted into the centre of the cake mixture.
Slice into generous wedges and serve
Source: Marian McCormack |
