Rhubarb Cake

This is a really moist and light cake that is perfect with a cup of tea or coffee. It’s not too sweet, which is how I prefer my desserts, but you can easily increase the amount of sugar, if you prefer. M said it was the best cake I ever made, which is high praise indeed. I’m going to make it for a friend’s birthday dinner as well, because he doesn’t like chocolate and really likes rhubarb, so even if rhubarb cake is not traditional for birthdays, there’s no reason to always follow tradition.

Ingredients:

125 g butter, plus extra for the tin
1 cup sugar
2½ cups flour
1 tsp baking soda
1 tsp baking powder
¾ cup yogurt or sour cream
¼ cup milk
1 egg
1 portion rhubarb compote (see previous recipe)
sour cream, yogurt, whipped cream, or ice cream

Instructions:
1. Butter the cake tin. Cube the 125 g of butter and put it into the bowl of a stand mixer.
2. Add the dry ingredients and mix. Add the yogurt, milk, and egg, and mix well.
3. Add about ¾ of the rhubarb compote and mix it into the batter.
4. Pour the batter into the tin and bake for about 40 minutes at 180 C.
5. Serve topped with the rest of the compote and sour cream, yogurt, whipped cream, or ice cream.