Another Annabel Delight: Rhubarb and Yoghurt Crumble Cake

So yes, I Love Annabel Langbein. But this actually is an amazingly different cake that is as interesting as it is delicious.

Rhubarb and Yoghurt Crumble Cake

Rhubarb is something I had not had since I watched my mother eat it on her porridge in the morning growing up! But its tart flavour and stringy texture is amazing when baked under the sugary crumble.. And the addition of yoghurt to the batter adds a light tartness that I love as I do not like overly sweet things.

Rhubarb is ending its peak season in Australia so grab some ASAP! If you grab a bunch you will only use three stalks for this recipe. Cut the rest up and simmer in a small amount of water and a few table spoons of sugar. I learnt this nifty trick from a friend, use far far less water than you automatically want to, the rhubarb releases a huge amount of water itself.  Then either have the lovely stewed fruit on your cereal, ice-cream or over pancakes.. yummm. But you can also use frozen berries, fresh berries, sliced apple, etc etc. I added a few spare strawberries for extra sweetness.

This recipe is lifted totally from her website at this link, but since she is the sweetest lady alive (I’m sure) I know she won’t mind me sharing..!

Beautiful Rhubarb

Rhubarb and Yoghurt Crumble Cake

Serves 8-10

140g butter, softened

1 cup sugar

2 eggs, at room temp

1 tsp vanilla essence

¾ cup plain yoghurt

2 cups flour

3 tsp baking powder

½ tspn baking soda

3 stalk rhubarb thinly sliced, or 190g berry or other fruit.

Topping:

½ cup firmly packed brown sugar

½ cup slivered almonds or chopped walnuts

1 tsp ground cinnamon

60g melted butter

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.

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.

Perfect with a little Clotted Cream

And if you haven’t got her cookbooks yet, or haven’t visited her site what are you waiting for!

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