Pre-heat the oven to 180°C upper/lower heat. Grease a round cake tin (26 cm) and dust with flour.
Wash the rhubarb and peel, if necessary. Cut into approx. 2 cm chunks. Wash, clean and halve the strawberries.
Cream butter, sugar and vanilla in a food processor. Gradually add the egg.
Mix flour, wholemeal breadcrumbs, cinnamon and baking powder in a bowl.
Add the yoghurt and dry ingredients to the butter mixture alternately, and mix to a homogeneous dough.
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.
Bake the cake in the pre-heated oven for approx. 45 minutes (test with a skewer) until golden-brown.
Turn the cake out of the tin and leave to cool. Dust with icing sugar before serving.
2019 / 02 / 25
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