Culinary Anthropologist

Rhubarb and yoghurt cake


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.


Recipe:  Rhubarb and yoghurt cake.pdf

Serves:  12

300g rhubarb (forced or field), thinly sliced
310g self-raising flour
230g caster sugar
zest of one orange
pinch of salt

2 eggs
125g plain yoghurt
1 tsp vanilla essence
1 tbsp orange flower water
125g unsalted butter, melted + extra to grease tin

  1. Grease and line a 9” cake tin.  Heat oven to 180C with a rack in the middle.
  2. Mix together dry ingredients (first five in list).
  3. Mix together wet ingredients (last five in list).
  4. Incorporate wets into dries, just until no dry patches are left.  Do not over-mix.
  5. Pour into prepared tin, level off and bake 50 mins or until just cooked through and golden brown.
  6. Let cool in tin 15 mins then carefully turn out to finish cooling on a rack.

Read more about rhubarb


  1. Anne Adams

    Can another fruit(s) be substituted for the rhubarb – was thinking of summer red fruits or would they be too wet>
    Thanks Anne

  2. Anna

    Hi Anne
    To be honest I have never tried with another fruit, but I think it’s a great idea and worth a try. Rhubarb contains a lot of water and this is a moist cake, so I think a soft red fruit might work very well.
    Let us know if you try it!