Description
A soft, buttery one-layer cake packed with sweet strawberries and tart rhubarb—simple, rustic, and full of spring flavor.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup nonfat Greek yogurt
- 1/2 cup skim milk
- 1 ripe lemon (zest and juice)
- 1/2 lb strawberries (destemmed), sliced thinly into bite sized pieces
- 1/2 lb rhubarb (ends trimmed and halved lengthwise), sliced thinly into bite sized pieces
- Powdered sugar, sifted, for garnish
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer (or using a hand mixer), cream the butter and sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each. Stir in the vanilla, lemon zest, and lemon juice.
- Add the Greek yogurt and milk, and mix until smooth.
- Gradually add the dry ingredients and mix just until combined—don’t overmix!
- Gently fold in the chopped strawberries and rhubarb.
- Pour the batter into the prepared pan and smooth the top. Sprinkle with a little sugar if desired for a golden crust.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove to a wire rack. Let cool in the pan for 10–15 minutes before removing.
- Cool completely before topping with powdered sugar and slicing.
Notes
Fresh fruit is best! Frozen fruit releases too much moisture and can throw off the texture.
Slice the fruit thinly. It bakes more evenly and won’t weigh down the batter.
Don’t overmix! This will ensure the cake is light and fluffy.
Let the cake cool before slicing into it. It finishes setting as it cools—worth the wait!
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American