Rhubarb is not always easy to cook, because of its acidity. Thanks to the sweetness of white chocolate, this acidity is reduced in this delicious cake, which is light because of the use of plain yogurt! No reason to deprive yourself!
Prep Time: 30 minutes
Baking Time: 65 minutes at 350°F (180°C)
Difficulty: easy
For: a 9-inch round pie mold (24 cm)
Melt the chocolate in a double boiler in a thin-walled container until smooth. Set aside.
Preheat oven to 350°F (180°C).
In the bowl of a food processor, combine butter, sugar and salt. Add eggs one at a time, then whip at high speed until the mixture whitens, about 2 minutes.
Add the yogurt and melted chocolate and mix again.
In a bowl, mix flour and baking powder, then add to the mixture and mix.
Add the rhubarb and mix gently into the mixture with a spatula.
Pour into mold.
Bake for about 65 minutes.
Let cool, then unmold onto a wire rack. Let cool completely before serving.
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