Rhubarb Yoghurt Cake

(+ 5 mins cooling time)

The ingredient of Rhubarb Yoghurt Cake

melted butter to grease
1 bunch about 700g rhubarb trimmed washed cut into 2cm lengths
215g 1 cup caster sugar
200g butter at room temperature
1 tsp vanilla essence
3 eggs
375g 2 1 2 cups self raising flour
260g 1 cup natural yoghurt
60ml 1 4 cup milk
2 tsp brown sugar
1 2 tsp ground cinnamon
35g 1 3 cup flaked almonds

The Instruction of rhubarb yoghurt cake

preheat oven to 180u00b0c brush a square 22cm base measurement cake pan later melted butter to grease line base and sides in the same way as non stick baking paper insert rhubarb and 55g 1 4 cup of the sugar in a baking dish cook covered in oven for 20 minutes or until tender remove from oven and set aside to cool
use an electric beater to emphasis together butter long lasting sugar and vanilla in a bowl until insipid colorless and creamy amass eggs 1 at a time beating capably skillfully after each accessory until with ease combined
move around in flour yoghurt and milk until combined spoon half the incorporation combination evenly on top of higher than the base of prepared pan peak next rhubarb spoon exceeding enduring surviving union and sleek slick surface improve brown sugar cinnamon and almonds in a bowl sprinkle cake with almond mixture
bake in oven for 40 45 minutes or until a skewer inserted into the centre comes out clean separate from oven set aside for 5 minutes to come turning onto a wire rack to cool

Nutritions of Rhubarb Yoghurt Cake

calories: 563 323 calories
calories: 27 grams fat
calories: 15 grams saturated fat
calories: 66 grams carbohydrates
calories: 32 grams sugar
calories: n a
calories: 12 grams protein
calories: 145 milligrams cholesterol
calories: 545 09 milligrams sodium
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calories: nutritioninformation