A delicious whole-wheat yogurt cake gets even better when topped with gingery rhubarb strips.
This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
- ¼ cup siggi’s Blueberry Non‑Fat Yogurt
- 1 tablespoon lemon zest
- 5 tablespoons granulated sugar
- ¾ cup (scooped, not spooned in) white whole-wheat flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons skim milk
- 2 tablespoons olive oil
- 1 egg
- Baking spray with flour
- ¼ cup water
- 2 tablespoons clover honey
- ¼ inch fresh ginger, peeled
- 2 small stalks rhubarb, thinly sliced lengthwise (¼ inch thick)
Preheat oven to 350°F with a rack in the middle of the oven. In a small bowl, combine lemon zest and sugar. In a medium bowl, whisk together flour, baking powder and salt. In a second medium bowl, whisk together yogurt, milk, olive oil and egg. Whisk sugar-lemon mixture into wet ingredients. Fold wet ingredients into dry ingredients. Spray 2 loaf pans with baking spray and divide batter evenly between pans. Bake for 25 minutes, or until a toothpick comes out clean. Cool.
As cakes bake, add water, honey and ginger to saucepan on medium heat. Gently add rhubarb slices to the pan. Spoon liquid over rhubarb slices and cook 1 minute. Remove from heat. Remove cooled loaves from pans. Trim tops so loaves are completely flat. Top loaves with rhubarb. Serves 16.
Serving size: 60 grams
CALORIES 204; TOTAL FAT 5g; SAT. FAT 1g; CHOL. 30mg; SODIUM 121mg; CARB. 35g; FIBER 3g; SUGARS 17g; PROTEIN 5g