• May 17, 2015

    Strawberry Rhubarb Yogurt Cake

    by

    Yesterday was Theo’s 2nd birthday! I can’t believe another year has passed. The first year crawled by, but the second just flew. We didn’t have a big event this time, just a little picnic on the grass by the beach. We tied a balloon to Oliver’s collar and called it a party.

    (It was actually pretty funny, because he’d disappear out of sight to take a dip in the ocean, and reappear minutes later with other dogs chasing him trying to catch the balloon. We only prayed he wouldn’t try to out-swim the balloon as it floated behind him… ha!)

    I made a chocolate cake, but you don’t need to see that again. I still wanted to share a cake recipe to celebrate, so made another one – this Strawberry Rhubarb Cake.

    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.

    I paid through the nose for it at the first farmer’s market of the year, but it has since surfaced at the regular markets and grocery stores. We’ve been eating it a lot.

    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 tender 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.

    It’s 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. What? Someone eats it for breakfast?! Not me… *shifty eyes*

    Strawberry Rhubarb Yogurt Cake

    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Course: Dessert
    Cuisine: American
    Servings: 12 servings
    Author: Jennifer Pallian BSc, RD

    Ingredients

    • 1/2 cup butter softened
    • 1 cup sugar
    • 1 egg
    • 1 tsp vanilla
    • 2 cups flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1 cup yogurt
    • 2 cups chopped rhubarb
    • 1 1/2 cups chopped strawberries stems discarded
    • 1/4 cup butter
    • 1/2 tsp cinnamon
    • 1/2 cup brown sugar packed

    Instructions

    • Preheat oven to 350ºF. Line a 9x13" 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.
    • Remove bowl from standing mixer, and fold rhubarb and strawberries into cake batter. Spread into prepared baking pan. In a small bowl, combine remaining 1/4 cup butter with cinnamon and brown sugar. Sprinkle over top of cake. Bake for 50 minutes to 1 hour, until centre is set and springs back when lightly touched. Cool in pan set on top of wire rack. Serve warm or at room temperature.
    Tried this recipe?tag @foodess

    by

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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