Description
This effortless one-bowl cake features a moist yogurt-based crumb topped with a vibrant mix of seasonal strawberries and tart rhubarb. Finished with a crunchy, buttery streusel, it is the perfect simple dessert for celebrating spring and summer flavors.
Ingredients
- 3/4 cup all-purpose flour (for streusel)
- 5 tablespoons unsalted butter, softened
- 1/3 cup white sugar (for streusel)
- 1 3/4 cups all-purpose flour (for batter)
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup white sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 cup strawberries, chopped
- 1 cup rhubarb, sliced
- 1 tablespoon all-purpose flour (for coating fruit)
Instructions
- In a medium-sized bowl, combine 3/4 cup flour, 5 tablespoons softened butter, and 1/3 cup white sugar with a fork or your fingers until a crumbly streusel forms; place in the refrigerator to chill.
- Preheat your oven to 350°F (176°C) and line a baking pan with parchment paper, lightly greasing any exposed sides.
- In a medium bowl, whisk together 1 3/4 cups flour, cinnamon, cornstarch, baking soda, baking powder, and salt.
- In a large bowl, whisk together 2/3 cup white sugar and 2 eggs until combined, then gradually whisk in the oil, yogurt, and vanilla until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined, then in a separate small bowl, toss the chopped strawberries and rhubarb with 1 tablespoon of flour.
- Spread the batter into the prepared pan, sprinkle the floured fruit evenly over the top, and cover with the chilled streusel.
- Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Notes
For the best results, ensure your rhubarb is sliced into thin pieces to ensure it softens completely during the baking time. If you prefer a more golden crust, you can sprinkle a little extra granulated sugar over the streusel just before the cake goes into the oven. This cake stores well at room temperature for up to two days if kept in an airtight container.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American