Where Is My Spoon Recipes Sweet Recipes Cakes Strawberry Rhubarb Cake with Greek Yogurt – Bundt Cake Recipe

Strawberry Rhubarb Cake with Greek Yogurt – Bundt Cake Recipe

by Adina 05/05/2018 7 comments

strawberry rhubarb cake
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A soft and moist strawberry and rhubarb cake for the spring.

Bundt cake, pound cake, kugelhopf, there are so many names for this kind of cake. And so many possibilities. I have made my share of pound or bundt cakes over the years, have a look at these delicious Orange Bundt Cake or this Moist Flourless Chocolate Cake with Almonds,  they are two of my favorite bundt cakes.

bundt cake with strawberries


Strawberry Rhubarb Cake with Greek Yogurt – Bundt Cake Recipe

Last week was a bundt cake week in our house. I have made a Limoncello bundt cake (which I will post soon) on Monday and this Strawberry Rhubarb Cake with Greek Yogurt – Bundt Cake Recipe on Sunday. We had family coming over for coffee on Sunday afternoon, the weather was good, so I baked three small cakes in the morning and we had a wonderful afternoon sitting in the garden, in the sun, until the evening.

I baked this cake with the first rhubarb stalk I was able to pick in my friend’s garden. The rhubarb is not particularly large yet, it needs about one week more to reach its full potential, but I could still get some smaller stalks to make this wonderful and simple cake. The Strawberry Rhubarb Cake with Greek Yogurt – Bundt Cake Recipe doesn’t require a lot of rhubarb, so one stalk was actually sufficient.

It was the first rhubarb cake I have baked this year, but it will not be the last. We love anything made with rhubarb: cakes, desserts, jams or savory dishes and I always try to make the most of the short rhubarb season.

strawberry rhubarb bundt cake


For a few more rhubarb cake ideas have a look at some of these posts:

Chicken Green Curry with Rhubarb, Coconut Milk and Raisins

The Best Rhubarb Meringue Pie – German Recipe

Blackberry Rhubarb Bread with Cinnamon and Brown Sugar

Simple and Aromatic Rhubarb Peel Syrup

Baked Rhubarb Custard – Rhubarb Desserts

I always recommend using Dr. Oetker Baking Powder (10-pack), Strawberry Rhubarb Cake with Greek Yogurt – Bundt Cake Recipe for best results when baking my recipes, this is the typical baking powder used in Germany and in Europe and it is single-acting baking powder and not double-acting like the American baking powder. One important thing when baking with single-acting baking powder is to preheat the oven before you start mixing the batter, and give the batter to the oven immediately after mixing it. If you leave it for a while, the baking powder will loose its power and the cake will not rise.

For this cake I needed 1 packet Dr. Oetker baking powder, which weighs 15 g/ 0.5 oz and it’s the equivalent of 1 tablespoon baking powder.

Otherwise, there is really not that much I can say about the method of making this bundt cake, everything is so easy, you will have no trouble stirring and baking it in no time.

bundt cake with rhubarb


How to prepare a bundt pan for baking:

I usually use a silicon bundt pan Mrs. Anderson’s Baking Silicone 9-Inch Fluted Cake Pan Baking Mold, BPA Free, Non-Stick European-Grade Silicone, 9.5 x 4-Inches, Strawberry Rhubarb Cake with Greek Yogurt – Bundt Cake Recipe for baking bundt cakes. That requires absolutely no preparing at all, pour the batter into the pan, bake, get it out of the pan in 3 seconds, everything perfect!

However, I have several traditional non-stick bundt pans in different sizes Wilton 2105-6803 Perfect Results Nonstick Fluted Tube Pan, Standard, Strawberry Rhubarb Cake with Greek Yogurt – Bundt Cake Recipe, which I use quite often as well. They are not that difficult to work with either, but keep in mind that although they are called non-stick, if you don’t prepare them carefully, everything will stick to them anyway, and you can then scrape your cake pieces out of it instead of having a nice looking, whole cake.

rhubarb strawberry cake

There is a simple method to avoid this kind of mess. Take a generous amount of soft butter and use your hands to very thoroughly grease the bundt pan including all the nooks and crannies of the pan. Make sure every inch of the pan is well greased. If the butter is very very soft you could use a brush to grease the bundt pan, but I prefer my hands, I feel they do a better job…

After you have greased the pan, you have to coat it with flour. Take about ¼ cup or so of flour, tip it into the pan and start shaking and turning the bundt pan, so that the flour coats the insides of the pan, including all the nooks and crannies as well. I do that over the kitchen sink, so that the flour will not get on all the working surfaces or all over the floor. When the pan is properly coated with flour, turn the pan around and start shaking and patting it gently on the bottom and on the sides to remove the excess flour.

So, I wish you a nice weekend and happy baking!

rhubarb strawberry bundt cake


strawberry rhubarb cake

Strawberry Rhubarb Cake with Greek Yogurt – Bundt Cake Recipe

Share this on WhatsApp224sharesShareTweetPinA soft and moist strawberry and rhubarb cake for the spring. Bundt cake, pound cake, kugelhopf, there are so many names for… Cakes Strawberry Rhubarb Cake with Greek Yogurt – Bundt Cake Recipe European Print This
Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 2 voted )


  • 150 g/ 5.3 oz/ about 1 ½ cup chopped rhubarb
  • 2 tablespoons sugar
  • ½ teaspoon cinnamon
  • 150 g/ 5.3 oz/ about 1 ½ cup chopped strawberries
  • 4 eggs (medium Germany, large US)
  • 200 g/ 7 oz/ ¾ cup + 1 tablespoon butter, soft
  • 200 g/ 7 oz/ 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 280 g/ 9.9 oz/ 2 + 1/3 cup all-purpose flour
  • 1 packet/ 1 tablespoon Dr. Oetker baking powder
  • 150 g/ 5.3 oz/ ½ cup + 1 tablespoon Greek yogurt
  • icing sugar


Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Prepare the bundt pan (see the blog post for detailed instructions on preparing a bundt pan for baking). In short: butter the pan very thoroughly, dust it with flour and pat the pan to distribute the flour all over, including all the nooks and crannies of the pan. Shake, upside down, to remove the excess flour. If you are using a silicon bundt pan, there is no need to prepare it.

Chop the rhubarb into small cubes, give it to a bowl, mix with the sugar and the cinnamon and set aside while you prepare the rest.

Chop the strawberries and set aside as well.

Separate the eggs. Beat the egg whites until stiff. Set aside.

Give the soft butter, sugar and vanilla extract to a bowl and beat until pale and creamy. Add the egg yolks, one by one, beating well between the additions.

Mix together the flour and the baking powder. Alternatively give the flour and the yogurt to the cake batter. Carefully fold in the stiff egg whites.

Lift the rhubarb from the bowl using a slotted spoon and leaving the juices behind. Very carefully fold the rhubarb and the chopped strawberries into the batter.

Give the batter to the prepared pan and bake for 55-60 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave to cool in the pan for about 10 minutes, the transfer to a wire rack and let cool completely.

Dust with icing sugar, if desired, before serving.

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mjskitchen 07/05/2018 - 02:30

Just pick some rhubarb for a strawberry rhubarb cobbler, but I think the next batch I pick will have to be for this cake. It looks so moist and I know the flavors are fabulous. I mean, who doesn’t love strawberry rhubarb? 🙂

Sissi 07/05/2018 - 18:07

Strawberries and rhubarb go so well together, don’t they? I haven’t had any rhubarb yet this year. I’ve completely forgotten it exists… I don’t know how I’ve missed it at my market!

Monica 07/05/2018 - 20:52

Love seeing a pretty cake like this here. I love baked goods with yogurt…it’s always got such a dense yet moist and light texture and taste. Very seasonal and a beauty for Mother’s Day.

grace 08/05/2018 - 16:41

if this were any more moist, it’d be a puddle on the plate! delicious!

Marvellina | What To Cook Today 09/05/2018 - 03:13

I’m missing my rhubarb plants now. I had it for years and it grew like crazy until I ran out of space LOL! I had to let it go when I cleaned up the yard last year 🙁 Nice tip on greasing the bundt pan, now I know why my bundt cake stuck to the pan 😀

allie 09/05/2018 - 13:21

Hi Adina! Pretty cake! Looks very moist. We love strawberries with rhubarb too, I’ve not yet baked with rhubarb this season. Sounds like a beautiful afternoon with your family and three cakes! I did not know about Mrs.’ Anderson’s silicone bundt pan – a win-win thanks. I always grease and flour my bundt pans but it is a bit of a pain and a mess with all the flour. Sometimes I do that messy job over the open dishwasher if I’m just about to run a load. Have a beautiful day!

Thao @ In Good Flavor 10/05/2018 - 19:23

Silicone bundt pan sounds completely fool proof. I ought to get one. There’s nothing worse then baking bundt cake, having a vision of loveliness, only to be disappointed when it’s a crumbly mess because it stuck to the pan. This rhubarb cake looks so moist and delicious!! I’m adding it to my baking list!


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