Forced Rhubarb and Yoghurt Cake

Rhubarb… Rhubarb… Rhubarb. Great news that Yorkshire Forced Rhubarb has obtained European Protected Designation of Origin under the EU Commissioners Protected Food Name Scheme joining Melton Mowbray Pork Pies & Stilton Cheese.

This scheme covers agricultural products and foodstuffs which are produced, processed and prepared in a given geographical area using recognised know-how this protection rewards.

The protection regimes ensure

  • the promotion of products with specific characteristics, particularly those coming from less-favoured or rural areas;
  • the improvement of the income of farmers, in return for a “genuine effort to improve quality”;
  • the retention of population in rural areas;
  • the provision of clear and succinct information to consumers regarding product origin.

In the case the Yorkshire Forced Rhubarb grown in the appointed 9-square-mile (23 km2) triangle in West Yorkshire, England located between Wakefield, Morley and Rothwell

I posted about my love of forced Rhubarb last year , grown in sheds (or using rhubarb forcers at home)  in the sheds it is harvested by candlelight . Forced rhubarb is first new “fruit” of the year. It doesn’t need a lot of cooking or sweetening with tender pink-crimson stalks lovely in crumbles , cakes, jelly and vodka.

The basis of this cake is Spiced Yoghurt cake that is incredibly moist eggless and butterless. As I was looking up the recipe,  I noticed I first started making this cake when I began commuting to London. It was supposed to be two months and it’s been two years!

Once baked in this extra moist cake,  the rhubarb is sweet and sour and with the heat of the ginger spice and richness of cinnamon.

Rhubarb Spiced Yoghurt Cake
250g of self raising flour
200g of light muscavado sugar
250ml of plain yoghurt
1 tbsp of ground ginger
1 tbsp of cinamon
50ml of honey
100g of forced rhubarb ( 2 big stalks) chopped into 1cm cubes

  1. Preheat the oven to 175°C line a tin with baking paper.
  2. Mix the flour, sugar and cinamon.
  3. Add the yoghurt & honey mixture to the flour stir until combined.
  4. Place half the cake mix into a lined loaf tin add the cubed raw rhubarb. Pour over the rest of the cake mix.
  5. Bake for 1-1¼ hours
  6. Allow to cool for 10 minutes. Take the cake out of the tin and put it in a plastic bag, close the bag and allow it to cool completely.

Rhubarb Tart with Elderflower Cream Rhubarb and Ginger CakeRhubarb and Ginger Upside Down Cake

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12 Responses to Forced Rhubarb and Yoghurt Cake

  1. Clare W says:

    Hi Becky
    What size loaf tin does this recipe require?
    I’m going to try to make a dairy and gluten free version.
    Thank you.
    Clare

  2. Kerri says:

    This sounds lovely. I’ve just had my first rhubarb of the season and have been wondering what else to do with it, I love it too.

  3. Margaret says:

    Beautiful cake – forced rhubarb is so pretty. A cake made with yogurt is always a joy to eat. Btw I am originally from MM but alas I only like the pastry on a pork pie!

  4. Choclette says:

    Now I do like rhubarb in a cake – I generally make a rhubarb and ginger cake, but this one using yogurt and honey sounds really good too.

  5. Becky says:

    thanks for all the lovely comment. Its such a pretty ingredient I have a few sticks I want to do something savory with

  6. Sophie says:

    Really interesting to hear about the PDO status of the forced rhubarb Becky – this bit of news had completely passed me by.

    I’m very happy to read about your rhubarb cake – it sounds delicious and the first rhubarb is such a sign of spring! There’ll be asparagus here before we know it…

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