Rhubarb that great standby ingredient from the garden for deserts and cakes, this easy recipe is not too sweet and can be enjoyed both as a cake or a dessert if serve with custard or cream.
Ingredients
- 3 large sticks of rhubarb, finely chopped into small cubes
- 1/4 cup softened butter or pure vegetable margarine
- 1 1/2 cups soft brown sugar
- 1 egg
- 1 tsp vanilla paste
- Good pinch of ground cardamon
- 1 cup wholemeal flour
- 1 cup plain white flour
- pinch of sea salt
- 1 tsp bicarbonate of soda
- 1 cup plain live yogurt
Method
- Preheat your oven to 180c
- Oil a shallow tin approx 9 by 12 inches
- Cream your butter and sugar
- Add your egg and vanilla and incorporate well
- Now add your flours and bicarb and salt
- Lastly add your yogurt, mix well and then stir in your rhubarb
- Tip into your prepared tin and level, it is quite a stiff mixture
- Bake until golden and cooked through when tested with a cocktail stick
- Cool in the tin, will store for a few days but this is quite a moist cake so best eaten soon.
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