Description
A delightful cake combining sweet strawberries and tart rhubarb, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup diced strawberries
- 1 cup diced rhubarb
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1 cup plain yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix together strawberries, rhubarb, and 1/4 cup of sugar in a bowl. Set aside.
- Cream together the butter and remaining sugar in another bowl until fluffy. Then, beat in the yogurt, eggs, and vanilla until well combined.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the strawberry and rhubarb mixture. Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Can be paired with whipped cream or ice cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg