Rhubarb and Yoghurt Crumble Cake
In summer we like to make this cake with stonefruit instead of rhubarb — use 6-8 stoned plums or apricots cut into wedges.
140 g butter, softened
1 cup sugar
2 eggs, at room temperature
1 tsp vanilla extract
3/4 cup plain yoghurt
2 cups plain flour
3 tsp baking powder
1/2 tsp baking soda
3 stalks rhubarb, thinly sliced, or 190g berry fruits or other chopped fruits
1/2 packed cup soft brown sugar
1/2 cup slivered almonds, or chopped walnuts
4 tbsp plain flour
1 tsp cinnamon
60 g butter, melted
Preheat oven to 180°C fanbake.
Grease a 25cm-diameter springform cake tin and line the base with baking paper.
Beat butter and sugar together until creamy.
Add eggs and vanilla and beat well. Beat in yoghurt then add sifted dry ingredients and stir gently to just combine (mixture will be a thick consistency).
Spread into prepared tin and arrange rhubarb or other fruit on top.
Combine Crumble Topping ingredients and sprinkle over the cake.
Bake until the top is golden and a skewer inserted into the middle comes out clean (50-60 minutes).
Allow to cool in the tin for 15 minutes before turning out.
Allow to cool before cutting.
Store in an airtight container for up to a week.
You can use chopped walnuts in place of almonds for the crumble topping.