Cake
4oz (2/3 cup) sugar
1 teaspoon baking powder
1/2 teaspoon salt
8oz (2 cups) plain flour
2 eggs, beaten
10oz (1 cup) plain Greek yogurt
5 stalks rhubarb diced
Topping
1.5 oz (1/4 cup) brown sugar
2oz (1/4 cup) butter, softened
1oz (1/4 cup) all-purpose flour
1/2 teaspoon cinnamon
Heat oven to Fan 150 / 350 degrees. Grease and
flour a 9x13 inch pan.
In a large bowl, stir together sugar, baking soda,
salt and flour.
Stir in the eggs and Greek yogurt until smooth,
then fold in the rhubarb. Batter will be very thick.
Pour into pan and spread evenly.
In a small bowl, stir together brown sugar and
butter until smooth. Stir in 1/4 cup flour and cinnamon until the mixture is
crumbly. Then sprinkle the mixture on top of the cake.
Bake until a toothpick inserted in the center comes
out clean, about 45 minutes. Serve with whipped cream, if desired.
If cut into 12 about 190 calories a piece
If cut into 12 about 190 calories a piece
