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Recipes

Half rhubarb crumble, half yoghurt cake!

By Clémentine POGGI

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Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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:

  1. Preheat the oven to 180°C
  2. Beat the eggs with the sugar and oil
  3. Add the yoghurt, the flour, ground almonds, the baking powder and mix well
  4. Place in a casserole dish and set aside

Crumble:

  1. Prepare and dice the rhubarb
  2. Place the rhubarb on top of the cake batter
  3. Soften the butter (not necessary if using almond butter)
  4. Mix the butter with the sugar, flour and oats
  5. Spread the mixture over the rhubarb
  6. Scatter a few flaked almonds on top
  7. Bake for approximately 40 minutes

Recipe & photo: Eat with Johanie 

Clémentine POGGI
Clémentine POGGI

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