Ingredients
- Cake:
- 180g plain yoghurt
- 3 eggs
- 80g sugar
- 1.5 dl sunflower oil
- 180 g plain flour
- 120g ground almonds
- 1 sachet baking powder
- Crumble:
- 500 g rhubarb
- 50 g butter or almond butter
- 50 g sugar
- 50 g flour
- 50 g rolled oats
- 1 handful slivered almonds
Instructions
Cake:
- Preheat the oven to 180°C
- Beat the eggs with the sugar and oil
- Add the yoghurt, the flour, ground almonds, the baking powder and mix well
- Place in a casserole dish and set aside
Crumble:
- Prepare and dice the rhubarb
- Place the rhubarb on top of the cake batter
- Soften the butter (not necessary if using almond butter)
- Mix the butter with the sugar, flour and oats
- Spread the mixture over the rhubarb
- Scatter a few flaked almonds on top
- Bake for approximately 40 minutes
Recipe & photo: Eat with Johanie
