Description
A tender, buttery cake studded with fresh strawberries and rhubarb, swirled with creamy white chocolate, and finished with a light sugar crust. Sweet, tart, and irresistibly springy.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain yogurt or sour cream
- 1 cup chopped rhubarb (½-inch pieces)
- 1 cup chopped strawberries
- ¾ cup white chocolate chips or chopped bar
- Optional: extra sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla, and yogurt. Mix well.
- Fold in dry ingredients until just combined.
- Toss rhubarb and strawberries with 1 tsp flour. Fold into batter with white chocolate.
- Pour into pan, smooth top, and sprinkle with sugar if desired.
- Bake for 40–45 minutes until golden and a toothpick comes out clean.
- Cool in pan 10–15 minutes, then transfer to a rack to cool fully before slicing.
Notes
- Use fresh fruit when in season for best results.
- Let cake cool completely before slicing to keep it from crumbling.
- Great served with whipped cream or a dusting of powdered sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg