A testament to fresh British produce, this cake is a stunning summer dessert and perfect for a crowd. The strawberries cut through the sharp tanginess of the rhubarb and the addition of whipped eggs with yoghurt make the cake texture airy and light. Thank me later.
- 150 g rhubarb chopped into bitesize pieces
- 1/2 tsp cinnamon
- 150 g strawberries Chopped
- 4 eggs
- 200 g butter room temperature
- 200 g sugar + 2 tbsp to prepare the rhubarb
- 1 tsp vanilla extract
- 280 g plain flour
- 1 tbsp baking powder
- 150 g greek yoghurt
- 1 tbsp icing sugar optional to dust the cake
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Preheat the oven to 180C.
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Mix the chopped rhubarb with 2 tbsp sugar and cinnamon and leave to one side.
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Separate the eggs and use a stand mixer to beat the egg whites until they are stiff. You can do this by hand if you happen to have great bicep muscles. Set the egg whites to the side.
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Add the butter, sugar and vanilla to another bowl and mix until creamy. Add the egg yolks one at a time mixing in between.
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Mix the baking powder into the flour and alternate adding some of the flour mixture into the sugar/ butter/ egg yolk mix with the yoghurt. Flour, yoghurt, flour, yoghurt, until it's all gone and you've got something which looks like cake batter.
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Drain the juice from the rhubarb discarding the juice and add the rhubarb to the mix along with the strawberries, folding them in carefully so you don't squish the fruit.
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Evenly place the cake batter into a greased bundt tin and place into the oven for an hour or until a skewer comes out clean. Leave to cool in the pan for ten minutes before transferring to a wire rack.
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When ready to serve, plate up on something fancy and dust with icing sugar to make the cake look all pretty like. Serve with cream, ice cream or even fruit coulis and enjoy in the sunshine with a nice glass of something tasty.
