Rhubarb Yogurt Cake

 

 

I was gifted some rhubarb from my sister and I like to use it for rhubarb bread! This recipe is also great for blackcurrants or any other fruit you have around. 

Combine 250g yogurt, 3 eggs, 112g of rapeseed oil, and 154g of sugar with a whisk. Whisk in 225g plain flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Fold in 250g chopped rhubarb, place in a buttered and floured loaf tin and bake at 180C for one hour.