Rhubarb and Blueberry Yoghurt Cake

When we moved into our current home in Assynt, I was delighted to discover rhubarb growing in a random corner of the garden. Most of it gets turned into rhubarb crumble, but it also works great in a cake. I adapted this recipe from a Nigel Slater blueberry cake recipe that uses yoghurt to create an extra moist cake. Slice it up for a hiking (or anytime) treat. I recommend pairing with a flask of earl grey tea.

Rhubarb & Blueberry Yoghurt Cake

This moist, spiced cake features a tender crumb enriched with yoghurt and oil, complemented by the tang of rhubarb and the sweetness of blueberries.​

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Course Dessert

Servings 12 slices

Calories 260 kcal

Equipment

• 1 20x20cm cake tin

Ingredients

  

• 250 g self-raising flour
• 80 g light brown sugar
• 90 g caster sugar
• 1 tsp ground ginger
• 1 tsp mixed spice
• 3 large eggs
• 1 tsp vanilla extract
• 100 ml natural yoghurt
• 100 ml vegetable oil
• 125 g fresh rhubarb chopped into 1cm pieces
• 125 g fresh blueberries
• 30 g rolled oats
• 3 tbsp demerara sugar​

Instructions

 

• Preheat the oven to 180°C (160°C fan) / gas mark 4. Line a 20 x 20cm cake tin with baking parchment.​
• Combine dry ingredients: In a large mixing bowl, whisk together the self-raising flour, light brown sugar, caster sugar, ground ginger, and mixed spice.​
• Prepare wet mixture: In a separate bowl, beat the eggs with the vanilla extract. Stir in the yoghurt and vegetable oil until well combined.​
• Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients. Stir until just combined.​
• Fold in fruits: Gently fold in the chopped rhubarb and blueberries, ensuring even distribution.​
• Transfer to tin: Pour the batter into the prepared cake tin, smoothing the top with a spatula.​
• Add topping: Sprinkle the rolled oats and demerara sugar evenly over the surface of the batter.​
• Bake: Place the tin in the preheated oven and bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean.​
• Cool: Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.​
• Serve: Slice and serve with a dollop of natural yoghurt and a handful of fresh berries, if desired.

Keyword cake