This is a Wednesday afternoon cake. The kind you make when it’s raining outside, a bunch of rhubarb has been sitting in the fridge for two days, and you don’t want to overcomplicate things. No fuss, no technique—just something good.
Ingredients :
- Plain yogurt — Take a classic yogurt, not too liquid—a thick stirred yogurt or a light Greek yogurt works well. The empty pot will serve as your measuring tool for the whole recipe, so keep it safe after emptying it into the bowl.
- Frozen rhubarb — The most convenient option. It’s already peeled and cut, allowing you to make this cake year-round out of season. Key: don’t thaw it completely before using, otherwise it releases too much water into the batter.
- Olive oil — It provides a different kind of moistness than butter—longer-lasting and more subtle on the palate. If the taste bothers you, sunflower or grapeseed oil works just fine. The result is slightly less rich but just as tasty.
- Baking powder — A single sachet is enough. No need to put two thinking it will rise better—it just gives a bitter aftertaste and a texture that falls apart.
