150g (2 stalks) rhubarb, cut into finger length size
¼ cup sugar
Zest 1 orange and juice
75g butter, melted
2 eggs
½ cup unsweetened natural yoghurt
½ milk
2 cups plain flour
1 cup white sugar
1 ½ tsp baking powder
2 Tbsp white sugar for dusting


Preheat oven to 180C
Begin by roasting the rhubarb; place the rhubarb in a suitable sized oven dish and sprinkle with the sugar and squeeze over the orange juice.
Cover with foil and bake for 15-20 minutes or until the rhubarb is just tender. Cool.
Grease and flour a 35cm by 13 rectangular tart in or 18cm round tin with removable bottom.
To make the yoghurt cake; place the melted butter, eggs, yoghurt, milk and orange zest together in a bowl and mix to combine.
In another bowl add the dry ingredients and mix through.
Add the wet ingredients to the dry and just combine, do not over mix.
Pour into prepared tin and place the cooked rhubarb fingers lying widthways across the cake, sprinkle with sugar and bake for 20-25 minutes or until the cake is golden and a skewer comes out clean when inserted.
Cool in tin for 5 minutes before removing.
Serve with more yoghurt and syrup from rhubarb.


Signup for our newsletter!