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.
- 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
- 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.