Strawberry Rhubarb Yogurt Cake

From upside down to rightside up, this is a simple and flavorful cake.

If you give it a try, may it bring some down home good times to your kitchen too.

Read on past the recipe for the dramatic details.

Strawberry Rhubarb Yogurt Cake in a 6 inch tart pan

Ingredients

9 inch round

Cake Topping

• 4 Tbsp unsalted butter

• 3/4 cup light brown sugar

• 1 pint strawberries - hulled and halved

• 3 cups rhubarb, trimmed and cut across 1/4 inch thick.

Cake Recipe

• 1/2 cup olive oil*

• 1 cup sugar

• 2 eggs

• 1/2 cup full fat yogurt

• 1 teaspoon vanilla extract

• 1 1/2 cups all purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

6 inch tart

Cake Topping

• 3 Tbsp unsalted butter

• 1/2 cup light brown sugar

• 1/2 pint strawberries - hulled and sliced 1/2 inch thick

• 2 cups rhubarb, trimmed and cut across 1/4 inch thick

Cake Recipe

• 1/4 cup olive oil*

• 1/2 cup sugar

• 2 eggs

• 1/4 cup yogurt

• 1/2 teaspoon vanilla extract

• 3/4 cups all purpose flour (or almond flour will work well for a gluten free version)

• 1 teaspoons baking powder

• 1/4 teaspoon salt

* You can substitute any cooking oil for the olive oil such as grappled or canola which will be flavorless or you can choose to use the same amount of butter instead of olive oil which you know will bring that flavor that is buttery beauty into the mix. If you have never baked with olive oil though, please give it a try at some point! I will say it is a triad I am most fond of : yogurt + olive oil + fruit and love this cake for the subtle grass notes that the light batter lets shine through. I find it really rounds out all of the flavors with the sweet, tart and creamy.

RECIPE

Step 1

Preheat oven to 350℉. Line a 9 inch round pan that is at least 2 inches deep with parchment paper. Lightly grease the parchment paper with a little extra butter or a spray cooking oil. If preparing the half recipe, complete this step with a 6 inch tart pan or other baking dish with at least 1 inch high sides.

Step 2

Make the topping. Melt the 4 tablespoons of butter in a small saucepan. Add the brown sugar to the pan and cook until the sugar is melted, stirring until smooth. Spread the mixture evenly over the bottom of the pan. Place the strawberries cut side down in any design or scatter style you like, a concentric circle being the simplest, starting in the center and going out towards the edge. Just be sure to fill up the layer and don’t overlap too much if at all. Top with the rhubarb and set aside.

Step 3

Whisk together the flour, baking powder and salt. Set aside.

Whisk the oil and sugar together.

Add the eggs, slightly beaten beforehand, and stir with a spatula or wooden spoon until combined.

Add the yogurt and the vanilla and stir again until just combined. Some small bits of yogurt still apparent are ok but the mixture should be consistent while still being careful not to overman.

Step 4

Spread the batter over the fruit in the prepared pan. Bake 50-60 minutes until the cake springs back when touched in the center. It is kind of like a big pancake baking into its own jam topping. If preparing the half recipe, repeat this step with a 6 inch tart pan or other baking dish bake for 20-24 minutes.

If the cake starts to get too toasted on top before its baked through, which mine does sometimes because I use a small countertop Breville oven, you can cover it with foil and continue to bake until it is done. Remove the cake from the oven when a tester inserted in the center comes out clean. Let stand for 5 minutes. Turn over onto a cake plate or cutting board. If you can wait 5-10 minutes, it is incredible warm and just out of the oven. It is equally delicious at room temperature and can be left out to snack the day it is baked. It can be stored in the fridge for 2 days and I recommend letting it come back to room temperature before enjoying again.