Oh my, yes, I have missed my Monday routine, but all is not lost because we still have Tuesday afternoons! 
I ran across this recipe from the lovely Heidi Swansons: 101 Cookbooks and thought I just have to try this next week! It’s an Artichoke Dip recipe made with silken tofu! It looks so good. I would probably add a bit more cheese to mine, and I wish I had some cute mini iron “pots” to serve mine in!
Summertime is pretty much here and that means that the sweet smell of honeysuckles are in full bloom, cool glasses of fresh lemonade, ice-cream, and candlelit porches filled with laughter and friends, and but of course something sweet to top it all off! What should it be you say? Rhubarb! Rhubarb is a vegetable plant in which you can only eat the stems, as the leaves are quite toxic. The beautiful red stems are packed with nutrition and is a bit tart, so when added with a bit of sugar, you get the perfect filling for a scrumptious rhubarb dessert. Here is a great video recipe of cook Annabel Langbein of New Zealand. She is one of my favorites among many others and I thought this Rhubarb & Yoghurt Crumble Cake sounded absolutely divine and perfect for a summer get together with friends and family! For more recipes using rhubarb, check out this cookbook: Life’s Little Rhubarb Cookbook: 101 Rhubarb Recipes
Rhubarb & Yoghurt Crumble Cake
Prep 15 minutes
Cook 50-60 minutes
Ingredients:
140g butter, softened
1 cup sugar
2 eggs, at room temperature
1 tsp natural vanilla essence
3/4 cup plain yoghurt
2 cups flour
3 tsp baking powder
1/2 tsp baking soda
3 stalks rhubarb, thinly sliced, or 190g berry fruits or other chopped fruits
Topping:
1/2 cup firmly packed brown sugar
1/2 cup slivered almonds or chopped walnuts
4 tbsp flour
1 tsp ground cinnamon
60g butter, melted
Preheat oven to 180-C. Grease a 25cm spring-form or loose-bottomed cake tin and line the base with baking paper. Beat butter and sugar together 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 sprinkle over rhubarb.
Combine topping ingredients and sprinkle over cake. Bake until golden and a skewer inserted into the middle comes out clean, about 50-60 minutes. Stand 15 minutes before turning out. Allow to cool before cutting. Store in an airtight container.
Serves 8-10
Variations:
In summer I like to make this cake with stone fruit. Use 6-8 stoned plums or apricots cut in wedges in place of rhubarb. In autumn use feijoas or apples cut in chunks in place of rhubarb and flavour crumble topping with 1 tsp ginger in place of cinnamon.
Copyright Annabel Langbein Books 2000 - 2007
Cookbooks by Anna Langbein:
Cooking to Impress Without Stress,
Assemble: Sensational Food Made Easy,
