Strawberry and Rhubarb Bundt Cake

Summary

Prep Time	15 mins
Cook Time	1 hr
Total Time	1 hr 15 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Moreover:

Fat for the cake pan
Flour for the cake pan
Icing sugar for sprinkling

Instructions

Cut the strawberries into small cubes. Peel the rhubarb, cut into 1 cm wide pieces, sprinkle with the granulated sugar and cinnamon and mix well.
Mix the butter, sifted sugar and vanilla sugar until creamy. Separate the eggs and stir in the yolks one at a time. Mix the flour and baking powder and stir in sifted alternately with the yogurt. Beat the egg whites into snow and fold into the dough. Mix and stir in the strawberries and rhubarb.
Pour the dough into a greased and floured Gugelhupf pan and bake in the preheated oven at 180 degrees with top and bottom heat for about 50 - 60 minutes.
Take the cake out of the oven, let it cool down briefly and turn it out. Sprinkle with icing sugar or decorate as desired.

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