Strawberry-Rhubarb-Yogurt Cake

Ingredients for 1 servings:

• 200 g strawberries
• 350 g rhubarb (3-4 stalks)
• 175 g butter
• 1 vanilla pod(s), pulp
• 175 g sugar + 1 tbsp for strawberries and rhubarb
• 275 g wheat flour, organic
• 3 m.-sized eggs
• ½ pack of baking powder
• 125 g yogurt, 1.5% fat
• 1 packet of vanilla sugar
• some powdered sugar for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 55 minutes

Halve the strawberries and cut the rhubarb into 1 cm pieces. Cream the butter, vanilla seeds, sugar, and eggs with a mixer until creamy. Stir in the flour, baking powder, vanilla sugar, and yogurt. Pour the batter into a greased and floured 26 cm springform pan. Mix the strawberries, rhubarb pieces, and 1 tablespoon of sugar, then press them into the batter. Bake in a preheated oven at 175°C (350°F) for approximately 40-45 minutes. Let the cake cool completely and then sprinkle with powdered sugar.