Moist Rhubarb Cake with Greek Yogurt

When rhubarb is at its best, there’s hardly anything better than a warm and moist rhubarb cake fresh from the oven. This version with Greek yogurt provides an extra soft and rich texture, while the fresh tartness of the rhubarb perfectly balances the sweetness.

• 300 g rhubarb (trimmed and cut into pieces)
• 3 eggs 
• 150 g sugar
• 100 g butter (melted and cooled)
• 1 tsp vanilla sugar
• 1 tsp baking powder
• 200 g Greek yogurt (plain, preferably 10% fat)
• 200 g all-purpose flour
• 1 tbsp sugar and 1 tsp cardamom for topping (optional)

1. Preheat the oven to 180 °C (conventional). Grease a round cake pan (about 24 cm in diameter) or line it with parchment paper.
2. Whisk the eggs and sugar until light and fluffy for 4–5 minutes with a mixer.
3. Add the melted, cooled butter and Greek yogurt. Mix well until smooth.
4. In a separate bowl, combine the all-purpose flour, vanilla sugar, and baking powder. Sift it into the batter and gently fold together until a smooth dough forms – do not overmix.
5. Pour the batter into the prepared cake pan and evenly distribute the rhubarb pieces on top. Gently press them into the batter.
6. Sprinkle with sugar and cardamom.
7. Bake in the middle of the oven for 40–45 minutes, or until the cake is golden and a cake tester comes out clean.
8. Let the cake cool in the pan for 10 minutes before removing it and placing it on a wire rack.

Serve the cake warm with a scoop of vanilla ice cream, whipped cream, or an extra spoonful of Greek yogurt on the side. It stays moist for several days and tastes even better the next day. A simple, homemade cake that lets the rhubarb shine, fresh, soft, and full of flavor.