Yoghurt cake with raspberries and rhubarb
Rhubarb goes great with many fruits, including strawberries, raspberries and apples. These popular combinations of rhubarb and other fruits work great in both homemade fruit cakes and compotes. Moist, delicate and soft, this raspberry and rhubarb yoghurt cake is a unique sweet pastry in which you will find the perfect combination of rhubarb and raspberries. White chocolate adds sweetness to this simple fruit cake, and chopped pistachios give it an original character.
This simple rhubarb and raspberry cake is ready in 10 minutes and takes just over 40 minutes to bake. Yoghurt cake doesn’t like to be mixed for too long, so after beating the eggs with sugar, add the oil, natural yoghurt and sifted flour quickly and mix thoroughly. It’s also important that all the ingredients for the yoghurt cake are at room temperature, especially if they’ve been stored in the fridge. I encourage you to try the below recipe for yoghurt cake with raspberries and rhubarb, and please enjoy.
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Ingredients for yoghurt cake with raspberries and rhubarb.
Yoghurt batter:
- 250 g all-purpose flour
- 200 g natural yoghurt
- a pinch of salt
- 250 g powdered sugar
- 3 large eggs
- 120 ml vegetable oil
- 1 and 1/2 teaspoons of baking powder
- 100 g rhubarb
- 100 g raspberries
- 1 teaspoon of vanilla extract
Glaze:
- 100 g white chocolate
- 30 g cream (30%)
- 2 tablespoons of chopped pistachios
How to make yoghurt cake with raspberries and rhubarb.
Put the eggs, salt, powdered sugar, and vanilla extract in the bowl of a kitchen mixer and beat for about 6 minutes until fluffy. This is a key stage in the preparation of the yoghurt cake with rhubarb and raspberries, which should be light and well aerated. After that, pour in the vegetable oil in a slow stream, in about 20 seconds, and then the natural yoghurt in 20 seconds. Thanks to these ingredients, the cake will be exceptionally moist and fluffy.
Next, quickly add the sifted flour and baking powder with a spoon, mixing at low speed for no longer than 1.5 minute – mixing too long can deteriorate the baked product structure. Pour the fruit cake onto a baking sheet lined with baking paper, level the top and evenly arrange the sliced ​​rhubarb and fresh raspberries.
Place the baking sheet with the fruit cake in an oven preheated to 180 degrees Celsius and bake for 45 minutes, until the top is lightly browned and the centre is well baked. Remove the finished cake from the oven, place it on a wire rack and leave it to cool.
In the meantime, break the white chocolate into pieces into a bowl, pour in the whipping cream and heat in the microwave for 50 seconds. Then mix until you get a uniform, smooth white chocolate glaze, which you pour onto the cooled yoghurt cake with fruit. Finally, sprinkle the rhubarb and raspberry cake with finely chopped pistachios and put it in a cool place for the icing to set.
Good to know when making yoghurt cake with raspberries and rhubarb.
The ingredients used to make the cake batter should be at room temperature. The yoghurt should be removed from the refrigerator at least 2 hours before making the batter.
Cut the rhubarb into pieces about 0.5-1 centimetre wide.
Do you like rhubarb cakes? If so, try our recipe for Rhubarb and strawberry cake.
