Rhubarb Yogurt Loaf with Noosa Strawberry Rhubarb Yogurt

June 1, 2016(updated on August 30, 2021)

The finished rhubarb yogurt loaf cake with a cup of Noosa yoghurt.

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.

The unbaked rhubarb yogurt loaf cake, with a cup of Noosa yoghurt alongside.

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).

A close-up of the rhubarb yogurt loaf cake, to show the finished texture.

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.

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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.

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6 responses to “Rhubarb Yogurt Loaf with Noosa Strawberry Rhubarb Yogurt”

  1. 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.

  2. 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!

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