Rhubarb and Yoghurt Crumble Cake

by Annabel Langbein
Rhubarb and Yoghurt Crumble Cake


140g butter, softened
1 cup sugar
2 eggs, at room temperature
1 tsp vanilla extract
¾ cup plain yoghurt
2 cups flour
3 tsp baking powder
½ tsp baking soda
3 stalks rhubarb, thinly sliced, or 190g berry fruits or other chopped fruits
Crumble Topping:
½ cup firmly packed soft brown sugar
½ cup slivered almonds or chopped walnuts
4 tbsp flour
1 tsp cinnamon
60g butter, melted


Preheat oven to 180°C fanbake. Grease a 25cm springform cake tin and line with baking paper. Beat butter and sugar until creamy. Add eggs and vanilla and beat well. Beat in yoghurt then add sifted dry ingredients and stir gently to just combine (mixture will be a thick consistency). Spread into prepared tin and arrange rhubarb or other fruit on top. Combine Topping ingredients and sprinkle over cake. Bake until the top is golden and a skewer inserted into the middle comes out clean (50-60 minutes). Allow to cool in the tin for 15 minutes before turning out. Cool before cutting. Store in an airtight container for up to a week.

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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