Easy yoghurt cake with rhubarb

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!