This cake is so easy - you can throw it together in ten minutes. It always goes down really well when we make it in cooking classes. Rhubarb, orange and yoghurt make a delicious combination. But you could omit the orange flower water, or substitute rose water, or just use vanilla. Enjoy the cake warm or cold, at tea time or for dessert. It pairs beautifully with a dollop of creamy yoghurt. The recipe is adapted from one by Leanne Kitchen.


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