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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 eggs

2 cups plain flour

2 teaspoons baking powder

3/4 cup thick yoghurt

1/4 cup milk

zest of one lemon

Icing sugar

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.


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