Rhubarb Snack Cake with Yogurt and Olive Oil
User Reviews
5
129 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Course
Breakfast, Snacks, Baked Goods, Brunch
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Cuisine
North American, American, Canadian
Rhubarb Snack Cake with Yogurt and Olive Oil
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The Rhubarb Snack Cake with Yogurt and Olive Oil is a moist loaf cake featuring tart chopped rhubarb folded into a batter of flour, sugar, yogurt, olive oil, and warming spices like ground cloves. The cake offers a tender crumb and a balanced sweet-tart flavor, making it suitable for a simple snack or teatime treat.
Description
This snack cake recipe combines all-purpose flour and baking powder with ground cloves and salt, providing a subtle spicy background. Eggs, sugar, plain yogurt, olive oil, and vanilla extract are mixed to form a wet batter, into which chopped rhubarb pieces are stirred last. The olive oil and yogurt contribute moisture and richness without making the cake dense.
Baked at 350°F in a loaf pan, it bakes for 50-60 minutes until a toothpick inserted comes out clean, then cooled before serving. The rhubarb pieces disperse throughout the cake to add bursts of tartness that complement the sweet and spiced batter. This cake works well as a casual snack or breakfast accompaniment.
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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 egg
- 1 c white sugar
- 1 c PLAIN yogurt 2% milk fat
- ½ c olive oil
- 2 teaspoon vanilla extract
- 2 c rhubarb chopped into ½" pieces
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.
Genuine Reviews
User Reviews
Overall Rating
5
129 reviews
Excellent
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