Description
A delightful and moist cake made with fresh strawberries and rhubarb, perfect for any occasion.
Ingredients
Scale
- 1 cup plain yogurt
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup diced strawberries
- 1 cup diced rhubarb
Instructions
- Preheat your oven to 350°F (175°C) and grease your 9-inch round cake pan.
- Combine the yogurt, sugar, oil, eggs, and vanilla extract in a large bowl. Mix until smooth.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the diced strawberries and rhubarb gently.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature, optionally with powdered sugar on top.
Notes
Use fresh ingredients for best results, and allow the cake to cool completely for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg