Cook what you grow... rhubarb, vanilla and cinnamon cake

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WHAT’S this... a miracle diet cake? No, it’s not magically going to make you lose weight, but it’s a healthy alternative to the usual calorie-heavy confections.

Replace cream with yoghurt, sugar with products like Silver Spoon’s Half Spoon. The latter was bought by accident – it’s twice as sweet, so you need half the amount, plus extra baking powder to make cakes rise.

There’s been a decent rhubarb crop this year, even from my two crowns in shade.

This makes a change from crumble or stewed fruit.

It’s similar to a Dutch Apple Cake my mam used to make in the 70s from a Dorothy “Tody I’m Going To Make Some Puddings” Sleightholme recipe, from Farmhouse Kitchen.


3 eggs

1/4 teaspoon salt

5oz (125g) Half Spoon sugar OR 10oz (250g) caster sugar

1 teaspoon vanilla extract

10oz (300g) plain flour

2 teaspoons baking powder (OR 1 tsp if using normal sugar)

2 teaspoons cinnamon powder

8oz (200g) vanilla or apple/mango non-fat yogurt

12oz (300g) uncooked rhubarb, cut into 1/2-inch pieces

2oz (50g) chopped walnuts (optional)


Preheat oven to 350ºF, 180ºC, gas mark 4.

Line base and sides of a 9x12” shallow rectangular tin with baking parchment (use one piece, just fold in the edges).

Beat eggs, salt, sugar and vanilla in a mixer for five minutes.

Stir in flour, baking powder and cinnamon. Add yoghurt, rhubarb and nuts (if using); stir until blended.

Pour into the prepared tin and bake for one hour.

Eat warm as a pudding with custard or cook as a moist, tray-bake cake.