Print Recipe

Strawberry Rhubarb Yogurt Cake

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
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.