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Quick strawberry rhubarb cake

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Ingredients for 1 servings:

  • 250 g butter
  • 200 g sugar
  • 5 eggs
  • 1 packet of vanilla sugar
  • 350 g flour
  • 1 packet of baking powder
  • 125 g yogurt (vanilla flavor)
  • 3 stalk(s) rhubarb, cleaned
  • 1 bowl of strawberries, cleaned

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Melt the butter and set aside. Beat the sugar and eggs until fluffy, then add the vanilla yogurt, vanilla sugar, flour, and baking powder. Stir in the melted butter. Finally, cut the rhubarb into approximately 2 cm pieces and halve the strawberries, fold everything into the mixture, and spread it on a baking sheet. Bake at approximately 160°C for approximately 30 minutes. Variations: If the strawberries and rhubarb are out of season, you can use 2 pears, 4 apples, almonds, and cinnamon instead of the strawberries; the cake will still be absolutely delicious.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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