I love yoghurt and rhubarb. Today, I saw in the market there is rhubarb. So, I decided to bake it with yoghurt and blackberries leftovers and lemon that are abundant in my back yard. I love this cake as the rhubarb gives it’s a crunchy texture and sweetness from blackberries.

Why not add fruit and vegetables? It’s healthy to have fruits and vegetables in your diet, plus adding yoghurt makes it moist even though there is no butter in it. I use olive oil instead of butter. Dare to explore and experiment with me? Tempting you to be creative.

I am glad to tryout using olive oil from watching TV cooking program. This is my first attempt and it turned out moist, and delicious. Let’s bake with courage !!!!

Ingredients

190 g plain flour plus 10 g, sifted
2 Tsp baking powder
1/2 Tsp salt
500 g natural yogurt
1 cup castor sugar, plus 1 Tbs castor sugar
3 extra-large eggs
3 Tsp grated lemon zest
1/2 Tsp vanilla essence
1/2 cup olive oil
100 g blackberries
5 stalks rhubarb, washed, thinly cut
60 ml freshly squeezed lemon juice

Method

Preheat the oven to 180 degrees C. Grease and flour the ring pan. Sift together 190 g flour, baking powder, and salt into a bowl. Using electric blender, blend together the yogurt, sugar, eggs, lemon zest, vanilla, lemon juice and oil.

Slowly blend the dry ingredients (a ladle at a time) into the wet ingredients. Mix the blackberries, and rhubarb with the remaining tablespoon of sugar and 10 g of flour and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a plate. Cool. Then transfer to cake container to keep cake moist.

https://helenscchin.com/2015/01/31/blackberries-lemon-rhubarb-yoghurt-cake/

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