This tender Strawberry Rhubarb Yogurt Cake is laden with juicy strawberries and rhubarb – the batter really just holds it all together. A buttery brown sugar streusel is marbled over top, creating rustic-looking caramel-ly streaks that sink into the surface.
I am so fully obsessed with rhubarb. I love tangy desserts. But it might also be because it is the first “fruit” (technically a veg) to appear at the market in the spring, signalling the start of a glorious pie-filled summer.
Growing up, my mom would simmer down the ruby stalks to a smooth sauce, which we’d pile on buttered whole wheat toast. I treat it the same way now, but prefer to spoon it onto plain yogurt or ice cream.
This strawberry rhubarb cake is delicious warm from the oven with ice cream, but great at room temperature, too. It’s very moist and stays that way for a few days.
My mom called it “Rhubarb Lunar Cake” when I was growing up, because the streusel makes it look cratered.
(P.S. If you love rhubarb recipes, you must also try my Rhubarb Cookies, Rhubarb Muffins, Rhubarb Hand Pies, and Easy Rhubarb Crisp.)
Strawberry Rhubarb Yogurt Cake
Ingredients
- ½ cup butter softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup yogurt
- 2 cups chopped rhubarb
- 1 ½ cups chopped strawberries
For Topping
- ¼ cup butter
- ½ cup brown sugar packed
- ½ tsp cinnamon
Instructions
- Preheat oven to 350ºF. Line a 9×13" metal baking pan with parchment or grease well. In the large bowl of a standing mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg, then vanilla.
- In a separate bowl, whisk together flour, baking soda and salt. With the mixer speed on low, beat in half of flour mixture, followed by yogurt, then remaining flour mixture. Don't overmix – a few flourly streaks are fine.
- Remove bowl from standing mixer, and fold in rhubarb and strawberries. It'll be a very stiff batter (that's normal – the fruit releases a log of juices). Spread into prepared baking pan using an oiled spatula or even oiled hands. Again, it's stiffer than typical cake batter and won't just pour in. Normal!
Make Streusel Topping
- In a small bowl, combine remaining 1/4 cup butter with brown sugar and cinnamon. Sprinkle over top of cake. Bake for 30 to 40 minutes or until center is set and springs back when lightly touched. It should be 190ºF internal temperature in the middle.Cool in pan set on top of wire rack. Serve warm or at room temperature.
Notes
- If you use anything other than an aluminum (metal) baking pan, it can increase the baking time significantly.
- The cake batter looks very thick and stiff, and that’s normal. It’s because the fruit will add a ton of moisture to the batter. Don’t be tempted to add more yogurt or any other liquid.
- A cooking thermometer is the easiest and most accurate way to tell doneness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have been making this recipe every spring since it was first posted in 2015 and wanted to thank you for creating one of my favourite treats!
Well that just makes my day. Thank you!