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Rhubarb Snack Cake with Yogurt and Olive Oil
5 from 129 votes

Rhubarb Snack Cake with Yogurt and Olive Oil

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.

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

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

    Cup of Yum
  1. Preheat oven to 350'F and line a loaf pan with parchment paper (or grease).
  2. Combine flour, BP, salt and cloves in a large bowl and mix well.
  3. 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.
  4. 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.