One of the (many) things I love about Instagram is finding and connecting to like-minded spirits and in some cases, even form awesome friendships. It’s honestly such a wonderful way to bring people together!
Last week, I posted a photo of my produce box last showing my abundance of rhubarb and asked everyone what I should make with it. Sapphire, a beautiful girl who is also happens to be one of those lovely souls I’ve had the fortune to connect with on Instagram, responded with the suggestion of her mum’s French Rhubarb Yoghurt Cake. YUM!
She then took the time to email me the full recipe so I could try it out. What a sweet heart!
I stuck to the recipe for the most part, but I did make a few swaps:
- White flour for buckwheat flour, as we’re a mostly gluten free household
- White sugar for coconut sugar, as that is one of my preferred natural sweeteners (I also used only 3/4 cup, the original recipe called for 1 cup)
- Macadamia oil for olive oil, as we didn’t have any macadamia oil
The rest of it I kept the same though!
The recipe asked that I whisk the sugar into the yoghurt. I’ve never done this before, I usually stick to keeping wet and dry ingredients apart until the final mix. But the sugar made the yoghurt so nice and silky. I’ll have to remember this technique for my next baking endeavors!
After whisking in the oil and eggs, the yoghurt mixture got even creamier and silkier. The coconut sugar also gave it a beautiful golden colour. It looked like caramel sauce. (Which of course, had me instantly craving caramel sauce. On top of ice cream. Topped with crushed pretzels. Oh sweet Jesus…).
I loved how beautiful the cake looked once I arranged the chopped rhubarb on top of it! Sapphire said they liked to cook theirs in a bundt tin, which I would have loved to have done, but unfortunately we don’t one!
I did wonder whether I should have stirred some rhubarb into the actual cake mix. But I soon discovered that as it bakes, the batter rises and the rhubarb chunks actually sink slightly into the cake. Some remained on top and some were speckled inside the cake, so there was no need to stir any into it!
The recipe also calls for icing sugar to be dusted onto the cake, but we were honestly too impatient to let it cool and dust. The smell of it baking had filled the apartment, and it had worked up both mine and Jared’s appetites. As soon as I got my photos done, we ate the cake while it was still warm with a cup of tea each.
It was incredible by the way. The cake was fluffy and moist, and with every bite you’d get a slight sweetness from the cake and a bit of sweet/sour/tangy tartness from the rhubarb. A really great recipe that I’m so glad to have been given, and can now share with you all too!
Thank you so much Sapphire, and of course her mumma dearest Mim! Big love to you both, this recipe was a real cracker!
- 1 cup plain full fat yogurt well stirred
- 3/4 cup of coconut sugar*
- 1 pinch of sea salt
- 1/2 cup olive oil**
- 2 large eggs
- 1 and half cups of buckwheat flour***
- 1 and half teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 cup of rhubarb chopped into 1/2 inch pieces
- Preheat oven the oven to 175 degrees celsius.
- Grease/line a 10 inch round cake pan.
- In a bowl whisk the yogurt, sugar and salt until smooth.
- Pour the oil into the batter slowly, whisking until smooth.
- Add the eggs and whisk again until smooth.
- Mix the buckwheat flour, baking powder and baking soda in a large mixing bowl, and make a well in the middle.
- Pour in the yoghurt mix, and fold gently until just combined.
- Pour the batter into the cake pan and scatter the rhubarb pieces on top.
- Bake the cake for about 45 minutes or until knife or skewer inserted into the middle of the cake comes out clean and the top springs back lightly when touched.
- Allow the cake to cool for 10 minutes then lift out with the baking paper and allow to cool on wire rack.
- Optional: Dust with icing sugar and serve with fresh whipped cream if you feel like treating yourself! However, it's still lovely without any!
- * The original recipe calls for 1 cup granulated sugar.
- ** The original recipe calls for vegetable or macadamia oil.
- *** The original recipe calls for plain flour.