Strawberry, rhubarb & lemon bundt cake
1 1/2 cups chopped rhubarb
1/2 cup chopped strawberries
1/2 cup sugar
1 teaspoon cinnamon
120 grams butter
1 cup caster sugar
2 teaspoons vanilla
2 cups plain flour
4 teaspoons baking powder
3/4 cup thick yoghurt
1/4 cup milk
zest of one lemon
zest & juice of one lemon
sunflower oil & about 1 tablespoon almond meal
Preheat your oven to 180°C (170°C if using fan-forced oven).
Prepare Bundt pan by brushing or spraying with sunflower oil and adding a dusting of almond meal.
Mix fruit, sugar and cinnamon together in a bowl and set aside
Cream together butter, sugar and vanilla. Add eggs one at a time, beating well with each addition.
Add yoghurt/milk mix and flour mix intermittently until all combined.
Put clumps of the cake batter around the bottom of the pan, followed with the strawberry rhubarb mixture, and repeat until finished.
Bake for 45 minutes or until a skewer inserted into the cake comes out clean.
Let cool for about 10 minutes in the pan, then turn the cake out onto a plate.