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Rhubarb Yoghurt Cake

Rhubarb Yoghurt Cake


  • 3/4 cup natural yoghurt (or use you favourite fruit yoghurt and use only 3/4 cup sugar)
  • 1/2 cup oil
  • 1 cup sugar
  • 1 1/2 cups self raising flour
  • 2 eggs
  • pinch of salt
  • 2 handfuls of white chocolate chips
  • 1 bunch rhubarb


  • 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


Suitable for children 12 months plus, due to the sugar
These little cakes freeze really well. Simply let defrost on the bench before serving.