Yogurt Cake with Rhubarb and Vanilla
recipe

A refreshing summer yogurt cake featuring tangy rhubarb paired with soft vanilla for a delightful taste experience.
Preparation Time: 1 hour
Serving Size: 8-10 pieces

Ingredients:

- 2 dl plain yogurt
- 1 dl olive oil
- 2 dl sugar
- 3 eggs
- 3 dl all-purpose flour
- 2 tsp baking powder
- Zest of 1 lemon
- 1 tsp vanilla sugar
- 400 g rhubarb stalks
- 1 dl sugar (for rhubarb filling)

Instructions:

1. Preheat the oven to 175°C (350°F). Grease a loaf pan.
2. In a bowl, combine the yogurt, olive oil, sugar, and eggs. Whisk until smooth.
3. Add the flour, baking powder, lemon zest, and vanilla sugar. Mix well.
4. Pour the batter into the prepared pan and bake in the oven for about 30-40 minutes, or until the cake is cooked through (check with a toothpick).
5. Prepare the rhubarb filling: chop the rhubarb into small pieces and place them in a saucepan. Add sugar and a little water. Simmer over low heat until the rhubarb softens.
6. Remove the rhubarb from the saucepan and reduce the syrup until it thickens.
7. Serve a slice of cake with rhubarb filling and a drizzle of thick vanilla syrup.

Nutritional Information (per serving):

- Energy: 250 kcal
- Protein: 4 g
- Carbohydrates: 35 g
- Fat: 10 g
- Fiber: 1 g

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