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Rhubarb and strawberry cake

Rhubarb and strawberry cake

A wonderfully refreshing, delicious cake – perfect with coffee in the spring sunshine.

Rhubarb and strawberry cake


  • 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


  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.