Yogurt Cake with Strawberries and Rhubarb
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 55 mins |
| Total Time | 2 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g strawberries
- 300 g rhubarb, approx. 3 sticks
- 175 g butter
- 0.5 ½ vanilla pod (s), pulp the pod or vanilla sugar
- 175 grams sugar
- 1 tablespoon sugar, for the fruit
- 3 egg (s)
- 275 g flour
- 0.5 ½ pack baking powder
- 125 g yourt
Print Recipe
Pin Recipe Instructions
- Halve the strawberries. Cut the rhubarb into 1 cm wide pieces. Mix the butter with vanilla pulp and 175 g sugar with a hand mixer until creamy. Mix in the eggs one by one. Mix the flour and baking powder and stir in with the yogurt.
- Pour the dough into a greased, floured, round 26 cm springform pan. Mix the strawberries with the rhubarb and 1 tablespoon of sugar. Press half of the fruit approx. 1 cm deep into the dough. Spread the remaining fruits on the cake and bake the cake in the oven at 175 ° C for 45-55 minutes. Let the cake cool on the wire rack.
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