Rhubarb upside-down yogurt cake from Green Kitchen Stories by David Frenkiel and Luise Vindahl

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute plums, apples, or pineapple for rhubarb; and maple syrup for a portion of honey.

  • Jane on September 02, 2024

    This cake seemed to take a lot longer to make than similar cakes I have made. It also wasn't a pretty cake though that may be because my rhubarb was very green (their own photo is lovely) but it did look better when I poured the rhubarb ginger syrup over the top. It tasted good though - very moist due to the yogurt. They describe it as similar to a cheesecake and I'd agree. I'm not sure I'll repeat it unless I have some very pink rhubarb.

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