Strawberry & Rhubarb Cake with Yoghurt

This quick and easy cake recipe makes a delightful buttery and moist cake. The combination of strawberries and rhubarb works just perfectly fine and makes a delicious cake for spring season!

Ingredients

300g all-purpose flour

350g rhubarb

150g strawberries

200g sugar

200g softened butter

3 eggs

1 tsp vanilla extract

2 tsp baking soda

150g greek yoghurt

icing sugar for dusting

Method

Wash rhubarb and cut into small pieces. Wash strawberries, remove stem and cut into quaters.

In a large bowl, mix together softened butter, sugar and vanilla extract until smooth. Add eggs one by one. Mix flour and baking soda and add to the bowl. Add yoghurt and beat until smooth.

Heat oven to 160°C. Line a springform pan (Ø 28cm) with parchment paper and fill in the batter. Place half of rhubarb on top and press down gently. Mix rest of the rhubarb and strawberries and put on top of the cake.

Bake for about 60 minutes - test with a wooden skewer. The cake is really moist, but the mixture shouldn't stick to the skewer anymore. Allow cake to cool completely before removing from the pan. Dust with icing sugar.