Rhubarb Yoghurt Cake
Ingredients:
150g fresh rhubarb
310g SR flour
150-200g brown sugar
125g butter, melted (replace half with healthy alternative, if desired. I think apple puree would work well in this recipe)
1 tsp vanilla
2 eggs
125ml natural yoghurt (I used homemade)
Method:
1. Preheat oven to 180 degrees. Grease and line a 23cm springform pan.
2. Chop rhubarb for 2 seconds/speed 7 or until finely chopped.
3. Add all other ingredients and mix for 10 seconds/speed 4. Scrape down sides of bowl and mix for a further 5 seconds/speed 4 or until combined.
4. Pour mixture into prepared tin and bake for 50-60 minutes or until a skewer inserted into the cake comes out clean.
5. Cool for 15 minutes in pan before turning out to a wire rack to cool completely.
