These cakes are fit for a Queen and are the perfect addition to your Platinum Jubilee tea party or just the thing for a summer picnic (Home Front Solution #42) It is also a brilliant way to use up a glut of rhubarb. The yogurt makes the sponge so soft and the fruit gives a delicious tang to each bite. I promise you it is impossible to only eat one slice 🙂
Makes around 9
60ml Natural Yogurt
1 tsp Lemon Juice
120g Unsalted Butter
1 Large Egg
1 1/2 tsp Vanilla Extract
480g Self Raising Flower
- Preheat your oven to 170C. Lined a 20cm by 20cm baking pan with with baking paper that slightly overhangs.
- Mix together the milk, yogurt and lemon juice and set aside.
- Cream together the butter and the sugar until it is fluffy, beat in the egg and the vanilla.
- Slice the rhubarb to around 1/2cm and mix in a bowl with 1 tbsp of flour, leave aside.
- Mix in half of the flour until blended, then add the milk/yogurt mixture, once thats all mixed in add the rest of the flour until it’s smooth. Now add the rhubarb. Don’t worry if it feels a thick, I promice it is meant to be
- Add the mixture to the baking pan, smoothing it out so it is all one level, top is off with a sprinkle of sugar.
- Bake for 40-45 mins or until the cake is turning golden and a fork is coming out clean. It is a moist cake so it will be wetter than you think. Wait for it to cool before you cut and try not to eat all of it at once.
Taken and slightly adapted from the wonderful The View from Great Island
This blog falls into our Dig for Victory series which is all about food, whether it’s growing, cooking or storing. Find out more about this series and our others at on our Overview blog or find more in the same series by pressing the “Dig for Victory” tab on the menu.
I am a pink haired, list lover with a silver lining outlook on life and a passion for reviving history.