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Delivering From Levin to Wellington and Hutt Valley on Tuesdays, Wednesdays and Fridays.
Rhubarb Cake

Rhubarb Cake


125gm soft butter
1 cup of sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/4 cup yoghurt
3/4 cup milk
Up to 3 cups finely chopped Western Harvest Rhubarb

Topping: 1/2 cup brown sugar melted with 2 tbsp butter





  • Heat the oven to 180 degrees.. Butter and flour a spring form cake tin.
  • Cream the butter and sugar together. Add the egg and vanilla.
  • Sift the flour and soda together. Mix the yoghurt and milk together.
  • Alternately add the flour and milk to the butter. Gently stir through the rhubarb.
  • Put into the cake tin.
  • Crumble the topping over the cake.
  • Bake for 40 mins until a skewer comes out clean.


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