Fruit cake with rhubarb

This was brought to us today by a colleague at work to try…. I liked the cake so much that I immediately asked for the recipe - I was surprised to see that it is a classic recipe for fruit cake that is used even in Canada….

Preparation steps

Mix all the dry ingredients together in one bowl.
In another but larger bowl, mix the eggs and add the yoghurt, and mix everything well.
Add the dry mixture to the wet, then slowly stir in the rhubarb.
Pour the mixture into a greased 20 × 30 cm cake pan.
Sprinkle brown sugar mixed with cinnamon evenly over the entire surface of the cake and immediately place in a preheated oven at 220 degrees to bake for about 45 minutes.
Cut chilled.

Serving

The cake is moist when it’s done, so it’s good and after a few days, extremely light and refreshing, it will appeal to those who aren’t exactly rhubarb lovers (like me).

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Rosa Cooking