Slice of rhubarb strawberry cake

Ingredients

For 1 serving

• Rhubarb35 g
• Strawberries30 g
• All-purpose flour20 g
• Eggs15 g
• Plain nonfat yogurt20 g
• Sugar10 g
• Sunflower oil3 g
• Baking powder1 g

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. Preheat a conventional oven to 180 °C and line a cake tin with baking paper. The quantities are for one slice: multiply them by the number of slices in the cake.
2. Wash the rhubarb, discard the leaves (they are toxic) and the ends and cut the stalks into pieces of about 1 cm; wash and hull the strawberries and cut them into similar pieces.
3. In a bowl whisk the eggs with the sugar until foamy, then add the yoghurt and sunflower oil.
4. Sift the plain flour and baking powder over the top and fold in with a spatula until no flour is visible, then add half the fruit.
5. Pour into the tin, scatter the rest of the rhubarb and strawberries on top and bake for 40 minutes, until golden and a skewer in the centre comes out dry.
6. Let it cool in the tin before turning it out.