Polski 
Quick, fuss-free and wonderfully moist yoghurt cake with rhubarb. You don’t even need a mixer to make it. When you don’t have time for a more complicated bake, or simply need a cake that is easy to make and guaranteed to please everyone (yes, it really is delicious!), save this recipe :).
Ingredients for the yoghurt cake with rhubarb:
- 125 g Greek yoghurt or natural yoghurt
- 125 g butter, melted and slightly cooled
- 2 large eggs
- 180 g caster sugar
- 8 g vanillin sugar or 1 teaspoon vanilla extract
- 250 g plain flour
- 2 teaspoons baking powder
- 500 g rhubarb, cut into 2 cm pieces (do not peel)
All the ingredients should be at room temperature.
Place the yoghurt, melted butter, eggs and both sugars in a bowl and whisk together until combined. Sift the flour and baking powder directly into the mixture. Whisk just until combined; do not overmix.
Line the base of a 25 cm springform tin with baking paper. Transfer the batter to the tin and smooth the surface. Arrange the rhubarb pieces over the top.
Bake at 170°C for about 45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.
Before serving, you can dust with additional icing sugar.
Enjoy!
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