Strawberry Rhubarb Yogurt Cake
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*
- 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
Preheat oven to 350ºF. Line a 9×13″ 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.