Effortless Rhabarber Joghurt Kuchen Kastenform (Print Version)
# Ingredients:
→ Dry Stuff
01 -
2 tsp cream of tartar baking powder
02 -
280 g all-purpose flour
→ Fruit Bit
03 -
300 g rhubarb, rinsed clean, peel if needed, chopped into slim pieces
→ Base Mix
04 -
150 g Greek yogurt
05 -
3 eggs, medium
06 -
1 packet vanilla sugar
07 -
160 g sugar
08 -
170 g soft butter
# Instructions:
01 -
Once cool, dust it with powdered sugar if you feel like it, and hand out some whipped cream or drizzle with icing on the side.
02 -
Pop it in your preheated oven at 180°C fan setting for 50–60 minutes. In the last stretch, stick in a skewer—if it comes up clean, it's all done.
03 -
Spoon your finished batter into your greased tin, then sprinkle over the rest of the rhubarb so it’s spread out over the top.
04 -
Gently mix about three quarters of your rhubarb bits straight into the batter.
05 -
Combine flour and baking powder, then briefly fold them into your wet batter until just smooth—don't overmix.
06 -
Cream together soft butter, sugar, and vanilla sugar using your hand mixer. Beat in the eggs one after the other, then stir in the Greek yogurt quickly.
07 -
Rinse the rhubarb, peel if it’s thick, slice thin. Either butter up your loaf tin (about 25–30 cm) or pop in some baking paper.
# Notes:
01 -
A bigger pan (like 30 cm) gives you a cake that's more on the flatter side.
02 -
If it’s browning too fast near the end, just lay a piece of foil over the top so it doesn't dry out.
03 -
Red rhubarb really pops against the cake—huge color contrast.
04 -
Pick rhubarb early in the season and you'll mostly skip the peeling, plus there’s less oxalic acid.