Yogurt cake with rhubarb

Ingredients

For 4 servings

• •250 g 250 g Rhubarb
• •1 1 pot(s) Yaourt(s) nature(s)
• •3 3 pot(s) Sugar
• •3 3 pot(s) Flour
• •0.75 0.75 pot(s) Oil
• •0.25 0.25 pot(s) Milk
• •2 2 Egg(s)
• •1 sachet 1 Yeast Bag
• •1 sachet 1 Bag Vanilla sugar
• •1 1 pinch(s) Salt

Method

1. 1.Preheating
2. 2.Start by preheating your oven to 180°C (th.6). While the oven heats, prepare all the ingredients on the worktop to have everything at hand and save time in the next steps.
3. 3.Preparation of rhubarb
4. 4.Wash the rhubarb stems thoroughly, remove the ends and peel them if necessary. Cut the rhubarb into small sections about 1 to 2 cm. Place them in a colander, sprinkle with a tablespoon of sugar, mix and let stand for at least 15 minutes so that the rhubarb makes a maximum of juice. Drain carefully.
5. 5.Preparation of dough
6. 6.Pour the wild yogurt into a large bowl. Use the empty yogurt jar to dose the other ingredients. Add eggs, sugar, vanilla sugar and a pinch of salt. Drain until a homogeneous mixture is obtained, then gradually incorporate flour and yeast. Then pour oil and milk, mix until fully incorporated and obtain a smooth dough.
7. 7.addition of rhubarb
8. 8.Gently integrate well drained pieces of rhubarb into the dough. If you like, add a pinch of cinnamon or a few drops of vanilla extract for more greed. Mix with the spatula to distribute the fruit well into the dough.
9. 9.Preparation of mould
10. 10.Butter and flour generously your cake pan, or shirt it with sulphurized paper to prevent the cake from sticking. Then pour the dough evenly, ensuring that the rhubarb is well distributed throughout the pan before cooking.
11. 11.Cooking
12. 12.Bake the mould in the preheated oven and cook the cake for about 30 minutes. To check the cooking, push the tip of a knife into the centre: it must come out clean and dry. A few minutes before the end, sprinkle with vanilla sugar for a caramelized top.
13. 13.Cooling and service
14. 14.When the cake is cooked, remove it from the oven and let it cool in the pan for 10 to 15 minutes. Then gently remove your yogurt cake with rhubarb on a grill. Serve warm or cold, accompanied by an ice ball or fruit coulis if you wish.