Ingredients
1 C plain yogurt
1 C sugar
1 pinch salt
1/2 t almond extract
½ C vegetable oil
2 eggs
1 ½ C flour
1 ½ t baking powder
1 t baking soda
1 C rhubarb, chopped
1 C plain yogurt
1 C sugar
1 pinch salt
1/2 t almond extract
½ C vegetable oil
2 eggs
1 ½ C flour
1 ½ t baking powder
1 t baking soda
1 C rhubarb, chopped
Preheat the oven to 175. Lightly oil a cake pan. In a mixing bowl whisk the yogurt, sugar, salt and almond extract until smooth. Slowly add the oil and continue whisking until smooth. Add the eggs and whisk again until smooth. Fold in the flour, baking powder and baking soda until just combined. Pour the batter into the cake pan. Scatter the chopped rhubarb on top. Bake for about 45 minutes, until the top springs back lightly when touched. Allow to cool a bit before slicing.
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