Rhubarb is oh-so-easy to grow and I’ve had heaps of success from the crowns I’ve grown to date.
Rhubarb is flourishing in the garden, and with a steady supply continuing right through summer, the chorus from the kitchen is always the same. “Quick, make a pudding then!” the family sing in unison. I gladly oblige.
While I often default to a classic Rhubarb Crumble, still one of my all-time favourites, this time I felt like doing something a little different. And so, out came the cake tin.
Unlike crumble, which requires the rhubarb to be stewed beforehand, this recipe skips that step completely. You simply wash the stalks, slice them into small chunks, and fold them straight into the batter raw. It couldn’t be easier. And while technically this is a cake, there is nothing in my book that says you can’t serve a warm slice as a pudding. Add a drizzle of cream or a dollop of yoghurt, and it absolutely belongs at the end of a meal.
The magic in this cake comes from the addition of Greek yoghurt. It gives the batter a light and creamy texture that is noticeably different to when milk is used. It bakes into a soft, moist crumb that complements the tartness of the rhubarb beautifully. Each bite has a satisfying contrast with sweet and tangy notes that feel both refreshing and comforting.
I’m using a variety of rhubarb that leans more green than red. It’s not quite as showy as the ruby red stalks I’ve grown in the past, but it still delivers on flavour. In fact, the pale green streaks through the cake are rather pretty and make for a nice surprise when you slice in. The whole family gave it a big thumbs-up, even Mr Picky-Eater, which is high praise indeed.
Growing rhubarb is one of those easy garden wins. Once you plant a crown and give it time to settle in, it just keeps on giving. The stalks pop up reliably each season, and the more you pick, the more it seems to grow. It is a real gift that keeps on giving.
A quick note on baking: my oven has been a little temperamental lately, which means my baking time was on the longer side. I suggest checking the cake from 45 minutes onward. Once it’s golden brown and a skewer comes out clean, it’s ready.
Serve warm or cooled, plain or dressed up. This cake makes a lovely weekend treat, a lunchbox addition, or an easy dessert when you’ve got fresh rhubarb at your fingertips and not much time to fuss.
Rhubarb and Yoghurt Cake
Ingredients
- 150g butter, softened
- 1 1/2 cups of white sugar
- 1 tsp vanilla paste
- 2 eggs
- 2 cups high grade flour
- 3 tsp baking powder
- 1 cup Greek yoghurt
- 2 cups (or 5-6 cut stems) of rhubarb
Method
- Pre-heat oven to 200°C and line the bottom of a spring-form cake tin with baking paper.
- Cream the softened butter with the sugar and vanilla paste with an electric beater for a few minutes, then add the eggs one at a time, beating well after each addition.
- Sift in flour and baking powder, then fold in yoghurt to the wet mixture. Be sure not to over mix the batter.
- Wash the rhubarb thoroughly and be sure not to use those leaves (yes, they are poisonous, so don’t even feed them to the pet rabbit). Finally fold in your rhubarb pieces.
- Pour into your lined cake tin, and bake for 45-55 minutes (until golden brown and cooked through – firm to press on the top/centre).
- Serve warm on its own, with a generous dollop of Greek Yoghurt on the side, or with a contrasting tart sorbet!
