Rhubarb Yoghurt Cake

This quickly made rhubarb cake with creamy yoghurt, prepared on our Blechrein Frutis paper, tastes wonderfully juicy and incredibly delicious and is a real treat for the whole family.

Ingredients for 1 box shape:

3 eggs

165 g butter

165 g of sugar

265 g of flour

300 g rhubarb

150 g of Greek yogurt

½ packet of baking powder

1 packet of vanilla sugar

Preparation:

Preheat oven to 180 °C.

Beat butter with sugar and vanilla sugar until creamy. Add eggs and yogurt. Mix the flour with baking powder and stir in.

Wash rhubarb, peel and cut into 1 cm pieces. Carefully fold the rhubarb pieces under the dough.

Lay out a box cake pan with Blechrein Fruits and fill in the dough.

Bake cake for about 50-60 minutes.

Garnish with powdered sugar.

 

Baked in Blechrein Fruits