Rhubarb Bundt Cake with Rhubarb Icing

🧂 Ingredients

• 300 g of rhubarb

  chopped
• 125 ml of water
• 100 g of sugar
• 150 g of butter

  softened
• 220 g of caster sugar
• 1 teaspoon of vanilla extract
• 3 eggs
• 1 cup of thick Greek yoghurt
• 300 g of self raising flour

  sifted
• RHUBARB GLAZE
• 2 cups of icing sugar
• reserved rhubarb syrup

Instructions

• 1 Preheat the oven to 160 degrees Celsius (320 Fahrenheit) and lightly grease and
  flour a 24cm bundt tin.
• 2 Place the sugar and water in a small saucepan over a low heat and stir until the
  sugar is dissolved. Add the rhubarb and increase the heat to medium and once the
  mixture comes to a boil reduce the heat to low and simmer for 10 minutes. Set
  aside to cool slightly and pass the mixture through a fine mesh sieve and
  reserve the solids for the cake and set aside the syrup for the glaze.
• 3 Combine the butter, sugar and vanilla extract in the bowl of an electric mixer
  fitted with a paddle attachment and beat until pale and creamy.
• 4 Add the eggs to the mixture, one at a time, beating well between each addition.
  Add the rhubarb and mix until well combined before adding the yoghurt. Finally
  switch the mixer to it’s lowest speed and add the flour and mix until just
  combined.
• 5 Spoon the mixture into the prepared bundt tin and bake for 30 to 35 minutes, or
  until tested with a skewer.
• 6 To make the glaze by combine the icing sugar and the rhubarb syrup until you
  have a slightly runny consistency. Drizzle over the cake.

Nutrition Info