Rhubarb and strawberry yoghurt cake
Time
Preparation time: 20 min.
Cooking or baking time: 50 min.
Total preparation time: 1 hr. 10 min.
I can highly recommend the recipe for this juicy and delicious cake to all rhubarb and strawberry fans. Due to the fruity combination this cake gets a delicious, sour-sweet taste, in addition the dough is wonderfully loose and light - a real treat!
Try the recipe and you will not regret it. I will bake this cake more often before the rhubarb-strawberry time comes to an end!
ingredients
For a 28 cm springform
For covering:
- 350 g rhubarb
- 300 g of strawberries
- 1 ½ tbsp sugar
For the dough:
- 250 g butter
- 150 g of sugar
- 1 pck of vanilla sugar
- 3 eggs
- 350 g of flour
- 2 teaspoons of baking soda
- 200 g yoghurt (natural)
preparation
- Preheat the oven to 175 degrees top / bottom heat, lay out the bottom of the spring pan with baking paper, grease the edge and sprinkle with grated coconut (or crumbs).
- Wash and clean the rhubarb, peel as needed and cut into pieces about 1 cm in size. Wash, clean and halve the strawberries. Then mix the fruits with 1 ½ tbsp sugar.
- In a mixing bowl whip up the soft butter with the sugar and vanilla sugar until creamy, then stir in the eggs one after the other.
- Mix the flour with the baking powder, add to the butter-sugar-egg mass and stir. Finally, stir in the yoghurt and mix everything for a short while at a high speed.
- Spread the scarce half of the dough on the bottom of the springform pan and cover with the fruit, then carefully spread the remaining dough over the fruit.
- Bake the mold in a preheated oven for about 45 to 50 minutes (make a chopstick test!)
- After the baking time, allow the cake to cool slightly, then carefully remove from the springform edge and let cool on a wire rack.
- Before consumption, dust with icing sugar and enjoy with whipped cream.
I wish you much fun baking and a pretty good appetite!