Rhubarb Snack Cake with Yogurt and Olive Oil

Name: Rhubarb Snack Cake with Yogurt and Olive Oil
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 serving
Ingredients: 2 c all purpose flour; 2 teaspoon baking powder; ¼ teaspoon cloves, ground; ¼ tsp salt; 2 eggs; 1 c white sugar; 1 c Plain (2% mf) Yogurt; ½ c olive oil; 2 teaspoon vanilla extract; 2 c Rhubarb, Chopped into ½" pieces

User Reviews

5.0

129 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Course
Breakfast, Snacks, Baked Goods, Brunch
Cuisine
North American, American, Canadian

Rhubarb Snack Cake with Yogurt and Olive Oil

Liam Perkins

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

2 c all purpose flour Can substitute 1 c whole wheat flour for regular.
2 teaspoon baking powder
¼ teaspoon cloves, ground
¼ tsp salt
2 eggs
1 c white sugar
1 c Plain (2% mf) Yogurt
½ c olive oil
2 teaspoon vanilla extract
2 c Rhubarb, Chopped into ½" pieces

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Instructions

Preheat oven to 350'F and line a loaf pan with parchment paper (or grease).
Combine flour, BP, salt and cloves in a large bowl and mix well.
In a separate bowl, beat eggs and then add all remaining ingredients except rhubarb. Mix well and then add to dry ingredients, stirring until just moistened. Stir in rhubarb and then pour batter into loaf pan.
Bake at 350'F on the middle rack of your oven 50-60 minutes or until a toothpick comes out clean. Cool in pan 10 minutes, then lift out onto cooling rack and let cool completely.