laurasaur

This cake is so amazing. No one makes it better than Robyn but you can make a pretty good version yourself! It is so moist & one of my husbands favorites and mine too Instead of using 2 cups of rhubarb I used 1 cup + 1 of pulped feijoas as we have a ton at the moment. You could use any fruit you desired. I omitted the topping and iced with the passion fruit icing. We also had the Pineapple/Passion fruit variation on the weekend at Robyn’s and I prefer it to the feijoa and rhubarb version.

Recipe + Pics + Variations after the jump…

Rhubarb & Yogurt cake

125g butter
1 1/2 cups brown sugar
2 eggs
1 cup yogurt
2 cups chopped rhubarb (or apple or banana)
1 tsp vanilla essence
2 cups flour
1 tsp baking soda
1/4 tsp salt

Cream butter & sugar. Add eggs one at a team beating until fully mixed in each time. Stir in yogurt, fruit and vanilla. Add dry ingredients and fold in. Spoon into floured round cake tin (about 10″). Sprinkle with topping (if desired, I used the icing because I know how good it is!!) and bake at 180 degrees Celsius for 45 minutes or until done.

Optional Topping

1/3 cup sugar
1/4 cup brown sugar
1 tbsp melted butter
1/2 cup chopped walnuts.

Passionfruit Icing

1 cup icing sugar
1 tbsp butter melted
pulp of 2 passion fruit.

Pineapple/Passion fruit variation.

Swap all of the brown sugar for 1 cup of white sugar and all of the fruit for 1 tin of crushed pineapple + the pulp of one passion fruit. Ice while still warm with passion fruit icing (reciepe above just stir together ingredients).

This entry was posted on Tuesday, April 8th, 2008 at 9:24 pm and is filed under baking, family, food, home. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.