This Strawberry Rhubarb Yoghurt Cake is summer in a spring form with the two best flavours of the season, strawberry and rhubarb, joining forces in a light, not too sweet cake!
We’re sticking to a sweet theme here at the Berlin outpost of g&b, with a Strawberry Rhubarb Yoghurt Cake I made over the weekend!
We had a four day weekend, the weather was beautiful and we had guests visiting, so what better way to celebrate the beginning of summer than with this beauteous cake.
Not too sweet, with the two most enticing flavours of the season, strawberry and rhubarb, married into a fluffy yoghurt cake: this was a definite holiday highlight. Top with a cloud of sweetened whipped cream, of course, for that extra zhuzh.
Grab those strawberries and rhubarb while you still can and get to baking!
10.5oz. (300 g) rhubarb
5.3oz. (150 g) strawberries
¾ cup (1-1/2 sticks, 175g) butter at room temperature, plus more for buttering the baking pan
2¼ cups (275g) all purpose flour, plus more for dusting the baking pan
2 teaspoons (8g) baking powder
1 cup (200g) sugar, divided
3 large eggs at room temperature
½ cup (150g) full-fat yoghurt
2 teaspoons vanilla extract
Preheat the oven to 350F (180C).
Butter a 10” (26cm) spring form.
Add some flour and tap around gently until the flour evenly coats the butter.
Hull and quarter the washed and dried strawberries. Place in a large bowl.
Wash and dry the rhubarb. Cut off the ends and discard. Cut into 1/2”(1cm) long pieces.
Place the rhubarb into the bowl with the strawberries. Sprinkle over 1 tablespoon sugar and mix through gently. Set aside.
In a bowl, whisk the flour and baking powder together. Set aside.
In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream the butter, sugar and vanilla extract together until light and fluffy, about 4 minutes.
Beat the eggs into the batter, one at a time, beating for 30 seconds after each addition.
Add the flour mixture and yoghurt and mix until just combined.
Scrape half of the batter into the prepared spring form and smooth the top with a spatula. Add half of the fruit mixture, spread evenly and press the fruit down lightly.
Add the remaining batter and smooth to the edges of the pan. Spread the remaining strawberries and rhubarb over the top.
Bake for 50-60 minutes or until a toothpick comes out clean. Cover with foil after about 30-40 minutes if the top starts looking too dark.
Wait until cool to release from the pan. Dust with powdered sugar before serving. Serve with lightly sweetened whipped cream if you wish.