- Vegetarian
- Soy free
- Sesame free
- Peanut free
- Nut free
This zesty lemon and rhubarb yoghurt cake is easy to make and is as healthy as it is delicious. Follow our recipe to impress friends and family.
- Serves16
- Cook time40 minutes
- Prep time10 minutes
Ingredients
- 1 Coles Australian Free Range Egg
- 2 Coles Australian Free Range Egg whites
- 2 tbs pure maple syrup
- 1 1/3 (210g) wholemeal self-raising flour
- 2/3 cup (190g) reduced-fat Greek-style yoghurt
- 1/2 tsp bicarbonate of soda
- 2 tsp finely grated lemon rid
- 2 tbs lemon juice
- 150g chopped rhubarb
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease a 10cm x 20cm (base measurement) loaf pan and line the base and sides with baking paper.Step 2
Use an electric mixer to whisk the egg, egg whites and maple syrup in a bowl for 5 mins or until the egg mixture is thick and firm peaks form.Step 3
Fold in half the flour and half the yoghurt until just combined. Add the bicarbonate of soda, lemon rind, lemon juice, remaining flour, remaining yoghurt and half the rhubarb. Fold until just combined.Step 4
Spoon the mixture into the prepared pan and smooth the surface. Top with the remaining rhubarb, gently pressing into the surface. Bake for 40 mins or until a skewer inserted in the centre comes out clean. Transfer to a wire rack and set aside for 10 mins to cool slightly. Cut into slices and serve warm.
Lemon and rhubarb yoghurt cake
- Serves16
- Cook time40 minutes
- Prep time10 minutes
Ingredients
- 1 Coles Australian Free Range Egg
- 2 Coles Australian Free Range Egg whites
- 2 tbs pure maple syrup
- 1 1/3 (210g) wholemeal self-raising flour
- 2/3 cup (190g) reduced-fat Greek-style yoghurt
- 1/2 tsp bicarbonate of soda
- 2 tsp finely grated lemon rid
- 2 tbs lemon juice
- 150g chopped rhubarb
Description
This zesty lemon and rhubarb yoghurt cake is easy to make and is as healthy as it is delicious. Follow our recipe to impress friends and family.
Method
Step 1
Preheat oven to 180°C. Grease a 10cm x 20cm (base measurement) loaf pan and line the base and sides with baking paper.Step 2
Use an electric mixer to whisk the egg, egg whites and maple syrup in a bowl for 5 mins or until the egg mixture is thick and firm peaks form.Step 3
Fold in half the flour and half the yoghurt until just combined. Add the bicarbonate of soda, lemon rind, lemon juice, remaining flour, remaining yoghurt and half the rhubarb. Fold until just combined.Step 4
Spoon the mixture into the prepared pan and smooth the surface. Top with the remaining rhubarb, gently pressing into the surface. Bake for 40 mins or until a skewer inserted in the centre comes out clean. Transfer to a wire rack and set aside for 10 mins to cool slightly. Cut into slices and serve warm.