A couple of weeks ago, the folks from Noosa sent me a box full of their strawberry rhubarb yoghurt (they’re from Australia) as a way to celebrate National Strawberry Month. Now, I don’t really need an excuse to celebrate strawberries, as I typically spend most of the spring in thrall to them, but I was happy for the excuse to indulge even more.
I’ve been eating my way through the containers of sweet, creamy yogurt, but thought it would be nice to do a little baking with it. A rhubarb yogurt loaf cake is what sprang to mind. Dorie Greenspan’s yogurt loaf is my starting place any time I want to make a quick snacking cake with yogurt (one version is here).
I reduced the sugar to compensate for the sweetened yogurt, used white whole wheat for a bit of extra healthfulness, arranged some frozen rhubarb on top, and then dusted the whole thing with a packet of turbinado sugar for a little crunch. The finished cake is tender, mildly sweet, and perfect for breakfast, afternoon snacking, or a late night nibble.
Rhubarb Yogurt Loaf with Noosa Strawberry Rhubarb Yogurt
Ingredients
- 1 1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup cane sugar
- 1/2 cup Noosa strawberry rhubarb yoghurt
- 1/2 cup of neutral oil
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped rhubarb
- 1 tablespoon turbinado sugar
Instructions
- Preheat oven to 350 degrees F. Grease one large loaf pan.
- In a large bowl, combine flour, baking powder and salt. Set aside.
- In a medium bowl, whisk together the sugar, yogurt, oil, eggs, and vanilla.
- Add the wet ingredients to the dry and stir to combine.
- Pour into loaf pan and gently wiggle to distribute evenly. Arrange rhubarb on top and sprinkle with the turbinado sugar.
- Bake for 45-55 minutes. Use a toothpick or cake tester to determine whether the cake is cooked all the way through.
maybe I missed it – I don’t see yogurt in the recipe!?
It’s fixed now! So sorry!
looks like a typo — the Noosa is listed in the ingredients as jam, but should be yogurt. Sounds like an interesting cake, though I might try making with plain yogurt and a bit of strawberry or strawberry-rhubarb jam.
This time of year, what I really need is recipes for using up last year’s jam or even jam from the year before last — NW Edible Life’s idea of making ice cream from one half-pint jam, one cup heavy cream, and one cup milk is a good one, but more ideas like the apple butter barbecue sauce would be very much appreciated.
Thank you for catching that! I’m so used to typing jam after the words strawberry rhubarb! And I hear you on more ideas for using up preserves.
I was blown away when I first tried this yogurt. If you have not tried the lemon, I urge you to do so. It is like nothing else I have ever tried!
Noosa is from Colorado, not from Australia. Maybe one of the founders is Australian?
I am so glad you are starting to write again as your boys are growing older. I own your books and use your recipes to put up much of the fruit, and tomatoes, I grow. I have a LOT of rhubarb and this is a perfect addition to my baking repertoire. As you say, Noosa is Aussie born. From their website: “(the Aussie ex-pat brought) her favorite yoghurt recipe from her hometown in Australia back to Colorado”