Rhubarb and strawberry cake

Ingredients:

• 2 sticks of rhubarb
• 100g Strawberries
• 170g Soft Butter
• 150g Raw cane sugar
• 3 Organic eggs
• 170g Whole Grain Flour
• 100g Whole Wheat Breadcrumbs 
• 1 tsp. Baking Soda
• 125g Natural Yoghurt
• 1 tsp. Vanilla extract
• 1 tsp. Cinammon
• 2 tbsp. Raw cane sugar
• 3 tbsp. Almond flakes

Preparation:

1. Pre-heat the oven to 180°C upper/lower heat. Grease a round cake tin (26 cm) and dust with flour.
2. Wash the rhubarb and peel, if necessary. Cut into approx. 2 cm chunks. Wash, clean and halve the strawberries.
3. Cream butter, sugar and vanilla in a food processor. Gradually add the egg.
4. Mix flour, wholemeal breadcrumbs, cinnamon and baking powder in a bowl.
5. Add the yoghurt and dry ingredients to the butter mixture alternately, and mix to a homogeneous dough.
6. Pour the mixture into the cake tin. Arrange the rhubarb and strawberry pieces on top. Press some of the fruit into the dough; leave other pieces on the surface. Scatter with 2 tablespoons of sugar and the almond flakes.
7. Bake the cake in the pre-heated oven for approx. 45 minutes (test with a skewer) until golden-brown.
8. Turn the cake out of the tin and leave to cool. Dust with icing sugar before serving.