Rhubarb & Yogurt Cake

Ingredients

For the Cake

5oz/ 150g Butter

10oz/ 300g Caster Sugar

2 Eggs

10oz/ 300g Self Raising Flour

9floz/ 250ml of Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt

4 Sticks of Rhubarb, sliced thinly

For the Garnish

2 tbsp of Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt

2 tbsp of Stewed Rhubarb

For the Cake

Pre Heat the oven to 170°C/325F/Gas Mark 3
Grease and line a 9 inch, loose bottomed spring form tin with parchment paper on the bottom and sides of the tin
Cream the butter and sugar in a large mixer until very pale and fluffy
Add the eggs one at a time, beating well between each addition. Add flour and the yogurt and gently mix to combine. Following this, stir in the rhubarb
Pour the cake batter into the tin, spreading it evenly with a spatula. Place in the pre heated oven and bake for 40-50 minutes or until a skewer inserted into the middle of the cake comes out clean
Allow the cake to cool before inverting onto a cake stand

For the Garnish

Spread a thin layer of yogurt over the cake. Spoon the stewed rhubarb on top and carefully swirl into the yogurt, being sure not to over mix
Decorate with edible flowers and serve