It’s that time of year again - rhubarb is in season and the beautiful red stalks with the giant leaves can be found on every market and in many supermarkets as well. I have resorted to frozen rhubarb before, which wasn’t bad at all to make a compote. But why buy the frozen stuff when you can have the real deal? And rhubarb just smells so amazing when you wash, peel and cut it…

So yesterday, I was desperately craving some pie or cake, but I also didn’t want to make a huge fuss. This easy recipe came just right. It’s whipped up really quickly and the smell as it bakes is incredible, not to mention the taste… we couldn’t wait for it to cool down, so we indulged in the first piece as it was still warm from the oven, and served it with a scoop of vanilla ice cream - yum!

 

Easy rhubarb cake

(adapted from Kari’s Kitchen)

for a 28cm baking form

1 pound fresh rhubarb, diced

1 cup sugar

2 cups all-purpose flour

1 cup skyr (or greek yoghurt)

2 eggs, slightly beaten

1 tsp. baking powder

2 tbsp. milk

a pinch of salt

butter or grease for the baking form

Pre-heat the oven to 165 degrees Celsius. Wash the rhubarb stalks, peel them and cut them into small dices. In a small bowl, beat the eggs with a fork until combined. In a large bowl. mix sugar, flour, baking powder and salt. Add the eggs and skyr. Since skyr is quite stable, the mixture can be very thick. You can add a bit of milk to make it a little smoother. Fold in most of the rhubarb and transfer to baking form, topping off with the remainder of the rhubarb cubes. Bake for 40-45mins. I highly recommend to serve this cake warm with whipped cream or some vanilla ice cream!