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Ingredients
- 150 g (5 1/2 oz/1 1/4 cups) finely sliced rhubarb
- 250 g (9 oz/heaped 1 cup) caster (superfine) sugar
- 310 g (11 oz/2 1/2 cups) self-raising flour
- 1 teaspoon natural vanilla extract
- 2 eggs, lightly beaten
- 125 g (4 1/2 oz/1/2 cup) plain yoghurt
- 1 tablespoon rosewater
- 125 g (4 1/2 oz) unsalted butter, melted
- yoghurt or cream, to serve (optional)
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 23 cm (9 inch) round cake tin and line the base with baking paper.
2. In a bowl, mix together the rhubarb and sugar. Sift the flour over the rhubarb and mix it through. Stir in the vanilla, egg, yoghurt, rosewater and butter until just combined.
3. Spoon the batter into the cake tin and bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean.
4. Remove from the oven and leave in the tin for 15 minutes before turning out onto a wire rack to cool. Serve with yoghurt or cream, if desired. Store in an airtight container in a cool place for up to 4 days.
