Rhubarb is the fruit equivalent of marmite - you either love it or hate it and admittely I was in the hater camp until Mrs Shack served me up a slice of this summer stunner with a nice dollop of squirty cream. 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. Officially, I am now team rhubarb.
Preheat the oven to 180C. Get your bundt pan ready, or don't if you're using a silicone pan. If you havent already invested in silicone bakeware can I stress here just how easy this makes baking... and washing up.
Mix the chopped rhubarb with 2 tbsp sugar and cinnamon and leave to one side.
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.
Add the butter, sugar and vanilla to another bowl and mix until creamy. Add the egg yolks one at a time mixing in between.
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.
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.
Evenly place the cake batter into the bundt tin and whack it 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.
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.