Method

• Preheat oven to 180C Begin by roasting the rhubarb; place the rhubarb in a suitable sized oven dish and sprinkle with the sugar and squeeze over the orange juice
• Cover with foil and bake for 15-20 minutes or until the rhubarb is just tender
• Cool
• Grease and flour a 35cm by 13 rectangular tart in or 18cm round tin with removable bottom
• To make the yoghurt cake; place the melted butter, eggs, yoghurt, milk and orange zest together in a bowl and mix to combine
• In another bowl add the dry ingredients and mix through
• Add the wet ingredients to the dry and just combine, do not over mix
• Pour into prepared tin and place the cooked rhubarb fingers lying widthways across the cake, sprinkle with sugar and bake for 20-25 minutes or until the cake is golden and a skewer comes out clean when inserted
• Cool in tin for 5 minutes before removing
• Serve with more yoghurt and syrup from rhubarb