Rhubarb & Yoghurt Crumble Cake

In summer I like to make this cake with stone fruit - use 6-8 stoned plums or apricots cut into wedges in place of rhubarb.

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Aaron McLean

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Rhubarb & Yoghurt Crumble Cake
140g butter, softened
1 cup sugar
2 eggs, at room temperature
1 tsp natural vanilla essence
¾ cup plain yoghurt
2 cups flour
3 tsp baking powder
½ tsp baking soda
3 stalks rhubarb, thinly sliced, or 190g berry fruits or other chopped fruits
 Topping:
½ cup firmly packed brown sugar
½ cup slivered almonds or chopped walnuts
4 tbsp flour
1 tsp ground cinnamon
60g butter, melted

© Annabel Langbein Media 
http://www.annabel-langbein.com/recipes/rhubarb--yoghurt-crumble-cake/316

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Prep time:: 15 mins
Cook time:: 50-60 mins
Serves:: 8-10

140g butter, softened
1 cup sugar
2 eggs, at room temperature
1 tsp natural vanilla essence
¾ cup plain yoghurt
2 cups flour
3 tsp baking powder
½ tsp baking soda
3 stalks rhubarb, thinly sliced, or 190g berry fruits or other chopped fruits

Topping:

½ cup firmly packed brown sugar
½ cup slivered almonds or chopped walnuts
4 tbsp flour
1 tsp ground cinnamon
60g butter, melted

Preheat oven to 180°C. Grease a 25cm spring-form or loose-bottomed cake tin and line the base with baking paper. Beat butter and sugar together until creamy. Add eggs and vanilla and beat well. Beat in yoghurt then add sifted dry ingredients and stir gently to just combine (mixture will be a thick consistency). Spread into prepared tin and sprinkle over rhubarb.

Combine topping ingredients and sprinkle over cake. Bake until golden and a skewer inserted into the middle comes out clean, about 50-60 minutes. Stand 15 minutes before turning out. Allow to cool before cutting. Store in an airtight container.