Sunday, May 16, 2010
Strawberry Rhubarb Cake
In keeping with what's fresh and local I decided to pick up some rhubarb. Strawberries are not quite yet in season here, but I managed to get some at the store for a steal! I wanted to use strawberries and rhubarb together but wanted something lighter than a strawberry rhubarb crisp or pie... This was the perfect treat! This cake is light and airy and, because it is made with yogurt, is incredibly moist. This would be lovely served warm with a lovely cinnamon or vanilla ice cream, or with a cup of tea in the afternoon or even with your morning coffee!
1 C sugar
1/4 C canola oil
1/2 C yogurt
2 1/4 C unbleached flour
1 tsp vanilla
1 tsp baking powder
1 C rhubarb, cut into small pieces and coated with 1 tbs sugar, set aside
1 C strawberries, hulled and cut into small pieces
Optional -- 3 Tbs granulated sugar OR 3 Tbs Powdered sugar OR 3 Tbs Cinnamon sugar
Heat oven to 350 degrees
In mixer beat together eggs, sugar, oil, yogurt and vanilla until well blended.
Add baking powder and flour and mix well.
Fold in rhubarb and strawberries.
Grease a Springform pan with butter or non-stick spray and pour batter into pan.
If desired* sprinkle granulated sugar or cinnamon sugar over the top. Or sprinkle with powdered sugar once the cake has been baked and cooled.
Bake for 1 hour.
Let cool 20 minutes prior to serving.
*To make cinnamon sugar simply mix 3 Tbs of granulated sugar with 1 Tbs of cinnamon.