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

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake the mold in a preheated oven for about 45 to 50 minutes (make a chopstick test!)
  7. After the baking time, allow the cake to cool slightly, then carefully remove from the springform edge and let cool on a wire rack.
  8. Before consumption, dust with icing sugar and enjoy with whipped cream.

I wish you much fun baking and a pretty good appetite!

Rhubarb & Yoghurt Cake | March 2024