Cinnamon and Rhubarb Cake

Cinnamon and Rhubarb Cake

A wonderfully spiced and moist cake with the tart sweetness of rhubarb and a hint of cinnamon. Perfect served warm with a dollop of Greek yogurt!

Ingredients

• 65g soft butter
• 2 eggs
• 300g dark soft brown sugar (plus 40g extra for sprinkling)
• 250g Greek yogurt
• 300g flour
• 250g rhubarb, chopped into 1.5-2 cm pieces
• Zest of 1/2 a lemon
• 1 capful of vanilla essence
• 1 level teaspoon bicarbonate of soda
• 1/4 teaspoon cinnamon

Oven: Preheat to 170°C (340°F).

Instructions

Step 1: Prepare the Rhubarb

• Chop your rhubarb into small, even pieces (about 1.5-2 cm each) and set aside.

Step 2: Make the Batter

1. In a mixing bowl, add the soft butter and beat until smooth with electric beaters to remove lumps.
2. Add in 300g of brown sugar and continue beating until fully combined.
3. Add the eggs one at a time, beating each in well, then continue beating for an extra 2 minutes until the mixture is slightly aerated.
4. Mix in the Greek yogurt, then add the vanilla, lemon zest, and cinnamon, stirring until smooth.

Step 3: Fold in the Flour and Rhubarb

• In a separate bowl, sift together the flour and bicarbonate of soda, then gently fold into the wet mixture.
• Add the rhubarb and fold it evenly through the batter.

Step 4: Prepare the Cake for Baking

1. Line your cake tin (check my YouTube video on this recipe for a demonstration if needed).
2. Pour the batter into the tin and spread it evenly.
3. Sprinkle the remaining 40g of brown sugar evenly over the top for a caramelized finish.

Step 5: Bake

• Place the cake in your preheated oven and bake for 50-60 minutes. Test with a skewer in the center; if it comes out clean, it’s ready.

Step 6: Cool and Serve

• Allow the cake to cool on a rack, then serve warm with a dollop of Greek yogurt for an extra touch of creaminess and to bring out the lemony notes.

Happy baking!

Del x