Rhubarb poundcake (9x5-inch loaf)
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup all purpose flour
- 1/2 cup coconut flour
- 1/4 cup tigernut flour (optional)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 1/3 cup coconut oil
- 2 eggs
- 2 cups of chopped rhubarb stalks (reserve about 30 pieces to decorate on top)
- 12 oz of plain Greek yogurt
- Confectioner's sugar
Instructions
- 1
Preheat oven to 350 F. Spray your 9x5 inch loaf pan with nonstick spray. Sift all the flour together. Add in baking powder and salt. Set aside
- 2
In a different bowl, cream sugar and coconut oil until blended. Add in eggs and mix again until incorporated. Add in the flour mixture alternating with the Greek yogurt. Fold in the rhubarb. Stir again to mix. Pour this into the pan. Smooth the top with spatula and decorate with some rhubarb pieces on top. Bake in the oven for 40-50 minutes until golden brown and tooth pick inserted in the center comes out clean. Let it cool in the pan for 5 minutes and then move to cooling rack and let it cool down completely before slicing. Garnish with some powdered sugar if you wish after it cools down completely