Fruity yoghurt cake with rhubarb and strawberries

Name: Fruity yoghurt cake with rhubarb and strawberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 100 g Strawberries; 300 g Rhubarb (about 3 sticks); 7-10 Tbsp slightly + 175 g soft butter; 7-10 Tbsp some + 275 g flour; 175 g + 1 tablespoon of sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 1⁄2 Package Baking Powder; 125 g Whole milk yoghurt; 7-10 Tbsp Icing sugar

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

Fresh, fruity, spring: the simple sponge cake with yoghurt gets a visit from strawberries and rhubarb. This makes the cake wonderfully juicy.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

100 g Strawberries
300 g Rhubarb (about 3 sticks)
7-10 Tbsp slightly + 175 g soft butter
7-10 Tbsp some + 275 g flour
175 g + 1 tablespoon of sugar
1 package Vanilla sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
1⁄2 Package Baking Powder
125 g Whole milk yoghurt
7-10 Tbsp Icing sugar

Directions

1
Wash, clean and halve the strawberries. Wash and clean the rhubarb and cut it diagonally into 1 cm wide pieces. Grease a springform pan (26 cm Ø) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
2
Cream 175 g butter, 175 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one. Mix 275 g flour and baking powder and stir in alternately with the yoghurt.
3
Fill the dough into the mould and spread it smooth. Mix strawberries, rhubarb and 1 tbsp. sugar. Put half of the fruits on the dough and press in about 1 cm deep. Spread the remaining fruit on the cake. Bake in a hot oven for 45-55 minutes.
4
Remove the cake from the oven, remove from the edge of the tin and allow to cool. Remove yoghurt cake from the mould. Dust with icing sugar.