Description
A moist and tender Bundt cake made with fresh strawberries and rhubarb, enhanced by Greek yogurt for a delightful summer dessert.
Ingredients
Scale
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/4 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain Greek yogurt, preferably full fat
- 2 cups chopped rhubarb, sliced about 1/2 inch
- 1 1/2 cups chopped strawberries
- 1 tablespoon flour for tossing fruit
- Optional: powdered sugar for topping
Instructions
- Preheat your oven to 350°F and prepare your Bundt pan well.
- Mix dry ingredients by whisking together flour, baking powder, baking soda, and salt in a bowl.
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, followed by the vanilla extract.
- Incorporate Greek yogurt and half of the dry ingredients, then the rest of the dry ingredients, mixing until just combined.
- Fold in the strawberries and rhubarb gently into the batter.
- Bake for 45 to 55 minutes, checking at 45 with a toothpick for doneness.
- Cool for 10 to 15 minutes in the pan before turning out onto a rack.
Notes
For an extra touch, serve with whipped cream and fresh strawberries. Ensure to pat dry juicier strawberries before using.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
