Old Fashioned Rhubarb Cake (with Strawberry)
You'll be reaching for this Old Fashioned Rhubarb Cake recipe over and over again. It makes a delightfully buttery cake that is not overly sweet. You can also call this a Strawberry Rhubarb Coffee Cake, as it goes perfectly with a cup of coffee for breakfast.
Servings 12 slices
Calories 272kcal
Ingredients
- 2 cups rhubarb - chopped roughly into ½-inch pieces
- ½ cup strawberries - washed, hulled and cut into pieces
- ⅓ cup light brown sugar (for mixing with the rhubarb)
- ½ cup unsalted butter - room temperature
- 1 cup light brown sugar (for the cake)
- 1 large egg
- 1 teaspoon quality vanilla extract
- 1 cup regular strawberry yogurt
- ¾ teaspoon salt
- 1 cup all-purpose flour
- 1 cup semolina flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
Strawberry Yogurt Cream Cheese Spread
- ⅓ cup cream cheese
- ⅓ cup regular strawberry yogurt
Instructions
- Butter a 8'' or 9″ (2″ high) round cake pan.
- Pre-heat oven to 175* C / 350* F.
- In a small bowl combine the rhubarb, strawberries and ⅓ cup brown sugar. Let sit for 30 minutes.
- In a large bowl cream together the butter and 1 cup brown sugar until light. Mix in the egg and vanilla. Finally, mix in the strawberry rhubarb mixture and yogurt.
- In a second bowl, mix together the dry ingredients. Slowly add all the dry ingredients into the butter mixture, mixing until combined.
- Spread the batter into the pan. Bake for 50- 60 minutes or until a toothpick inserted into the middle of the pan comes out clean.
- Let the cake cool in the pan for at least 5 minutes before removing from the pan and cooling completely on a wire rack.
- Once the cake has cooled, dust with powdered sugar or use the Strawberry Yogurt Cream Cheese Spread.
Strawberry Yogurt Cream Cheese Spread
- Mix the strawberry yogurt and cream cheese together. Spread over cooled cake.