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Rhubarb cake with Greek yogurt and date sugar

updated

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Ingredients for 1 servings:

  • 165 g butter, soft
  • 165 g date sugar
  • 1 vanilla pod(s), including the pulp
  • 3 eggs, size M
  • 200 g Greek yogurt
  • 280 g wheat flour type 550
  • ½ pack of baking powder
  • 350 g rhubarb
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Preheat oven to 180°C (top/bottom heat). Cream together the softened butter, date sugar, and scraped vanilla seeds until creamy. Add the eggs and yogurt and mix in. Mix the flour with the baking powder and stir in. Wash the rhubarb, peel it (if necessary), and cut it into 1 cm pieces. Then carefully fold it into the batter. Grease a loaf pan and pour the batter into it. Bake for about 60 minutes. Don’t forget to do the toothpick test. Dust the cake with coconut flour, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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