Light, moist, it always succeeds. Yogurt poetry with a delicious vegetable

Yogurt cake with rhubarb This is a seasonal delicacy that you can handle it, even if you don’t have much experience in baking. Just remember to aerate the egg mass well, and then not lose this structure, combining it with the other ingredients. Thanks to this you will avoid the Zakalca.

• 3 eggs (size M),
• 200 g cukru,
• 50 g of melted butter,
• 250 g of natural yogurt,
• 1 tablespoon of vanilla extract,
• 320 g of wheat flour,
• 2 teaspoons of baking powder.

Additionally:

• 2-3 rhubarb stalks (about 250 g),
• 4 tablespoons of brown sugar,
• 1 tablespoon of vanilla sugar,
• ½ orange juice.

Wash the rhubarb and cut into small pieces (about 1.5 cm long).

Heat cane and vanilla sugar in a saucepan. When they start dissolving, mix with orange juice and add rhubarb. Fry for a few minutes – until the rhubarb softens a bit and covered with syrup. Remove the saucepan from the burner so as not to overcook the rhubarb.

Water all ingredients to the dough to room temperature.

Grate eggs with sugar until a light, fluffy mass.

Gently mix the butter, yogurt, vanilla extract into the mass, and finally the flour sifted through the sieve with baking powder – only to combine the ingredients into a uniform dough. Pour the dough into a greased, flour -sprinkled mold with dimensions of about 21×21 cm. Spread rhubarb evenly on the dough.

Insert in the oven preheated to 180 ° C. Bake for about 40 minutes (to a dry stick).

Source: NowowoPuje.pl