Yogurt cake with strawberries and rhubarb

Ingredients for 1 servings:

• 100 g strawberries
• 300 g rhubarb, approx. 3 stalks
• 175 g butter
• ½ vanilla pod(s), pulp of the pod or vanilla sugar
• 175 g sugar
• 1 tbsp sugar, for the fruit
• 3 eggs
• 275 g flour
• ½ pack of baking powder
• 125 g yogurt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 25 minutes

Halve the strawberries. Cut the rhubarb into 1 cm wide pieces. Cream the butter with the vanilla seeds and 175 g of sugar using a hand mixer until creamy. Beat in the eggs one at a time. Mix the flour and baking powder and stir in with the yogurt. Pour the batter into a greased and floured, round 26 cm springform pan. Mix the strawberries with the rhubarb and 1 tablespoon of sugar. Press half of the strawberries into the batter about 1 cm deep. Distribute the remaining fruit over the cake and bake in the oven at 175°C for 45-55 minutes. Let the cake cool on a wire rack.