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Rhubarb and Yoghurt Crumble Cake
140g butter, softened 1 cup sugar 2 eggs, at room temperature 1 tsp vanilla extract 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 Crumble Topping: ½ cup firmly packed soft brown sugar ½ cup slivered almonds or chopped walnuts 4 tbsp flour 1 tsp cinnamon 60g butter, melted
© Annabel Langbein Media
Preheat oven to 180°C fanbake. Grease a 25cm-diameter springform 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 arrange rhubarb or other fruit on top.
Combine Crumble Topping ingredients and sprinkle over the cake. Bake until the top is golden and a skewer inserted into the middle comes out clean (50-60 minutes). Allow to cool in the tin for 15 minutes before turning out. Allow to cool before cutting. Store in an airtight container for up to a week.
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