Strawberry-rhubarb yogurt cake

Ingredients for 1 servings:

• 100 g strawberries
• 300 g rhubarb (approx. 3 stalks)
• 175 g butter
• ½ vanilla pod(s), the pulp
• 1 tbsp sugar
• 3 eggs
• 175 g sugar
• 275 g flour
• ½ pack of baking powder
• 125 g yogurt
• Fat and flour for the mold (26 cm)

Instructions

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

delicious rhubarb cake with strawberries – very fruity!

Halve the strawberries, peel the rhubarb, and cut into approximately 1 cm wide pieces. Coat the strawberries with 1 tablespoon of sugar. Cream the butter, vanilla seeds, and sugar with a hand mixer until creamy. Gradually beat in the eggs. Mix the flour with the baking powder and stir into the butter and egg mixture along with the yogurt. Fold in half of the fruit. Pour the batter into a greased and floured springform pan (26 cm diameter). Place the remaining fruit on top. Place in the preheated oven at 175 degrees Celsius (350 degrees Fahrenheit). Bake for approximately 45-55 minutes. Let the cake cool in the pan.