Ingredients
- 1/4 cup/60g/2 oz butter at room temperature
- 1 1/4 cup/225g/7.9 oz Natvia
- 1 tsp vanilla
- 2 eggs
- 1 cup/250g/8.4 oz plain yogurt (low fat)
- 2 cup/300g/7.5 oz plain flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup/60g/2 oz sliced strawberries
- 1 1/2 cup/180g/6.6 oz diced rhubarb
| Makes: 12 slices |
Directions
Cake:
- Preheat oven to 170°C and grease and flour a cake pan.
- Paddle butter until light and fluffy and add Natvia and mix until combined.
- Add egg, vanilla extract, and yogurt and mix until combined.
- Add flour, salt, cinnamon, and baking powder and mix until combined.
- Add rhubarb and strawberries and mix just until combined.
- Pour into prepared pan and bake for 30-45 minutes until golden brown and a toothpick comes out clean.
- Allow to cool slightly and flip out of pan.
- Allow to cool completely and keep in airtight container for up to 4 days.
