3/4cupnatural yoghurt(or use you favourite fruit yoghurt and use only 3/4 cup sugar)
1/2cupoil
1cupsugar
1 1/2cupsself raising flour
2eggs
pinch of salt
2handfuls of white chocolate chips
1bunch rhubarb
Instructions
Pre-heat oven to 180 degrees C (350 degrees F)
Combine all ingredients in a large bowl (excluding the rhubarb), stir with a wooden spoon until thoroughly combined
Grease your cake pan, either individual like I’ve used, or a single loaf tin
Add half the batter to the tin and then add a few pieces of rhubarb. Add another layer of batter and then a single piece of rhubarb on top
Bake for 25 minutes. (If using a single loaf tin, baking time can increase up to 45 min depending on the thickness of the mixture). Test by inserting a skewer into the centre. If it come out clean its ready
Turn out onto a cake-cooling tray; best serve warm
Notes
Suitable for children 12 months plus, due to the sugar These little cakes freeze really well. Simply let defrost on the bench before serving.