This simple cake is made extra special with glistening layer of rhubarb which happily cooks under the cake and then is upturned for a beautiful surprise. Here, yogurt reacts with the raising agent in the flour to create a light and moist cake.

Ingredients

Ingredients

Serves 8-10

150g unsalted butter, softened 100g caster sugar
50g brown sugar
2 eggs

1tsp vanilla extract
150g Schulz natural yogurt, extra to serve 150g self-raising flour

Base

350g rhubarb stalks
Zest of an orange
150g caster sugar
1/2 tsp freshly ground cardamom

Method

Preheat the oven to 180C. Grease and line a 23cm round baking tin. Cut the rhubarb to lengths to fit the base of the tin in a single layer. Keep any trimmings for the glaze later. Toss the rhubarb
in a medium bowl with the orange zest, 100g of the sugar and the cardamom.

Layer the rhubarb in the base of the cake tin in and even layer along with the sugar mixture. Set aside.

For the cake, cream the butter and sugars together in a large bowl, either by hand or with the beater attachment of a stand mixer. Add in the eggs, one at a time, mixing well between each addition. Mix in the vanilla and yogurt and then gently fold in the flour until just smooth. Spoon the batter over the rhubarb and spread to flatten. Bake in the preheated oven for 40-45 minutes or when the centre comes out clean when tested with a skewer. Alternatively, the cake should spring back when gently pressed.

Meanwhile, put the rhubarb trimmings you saved into a small pan with the remaining 50g of sugar and 50ml of water. Simmer over a medium heat until the liquid turns pink and has thickened slightly (3-4 minutes). Invert the warm cake onto a serving plate and brush the rhubarb syrup onto the top of the cake. Serve with extra yogurt.