This cake is the result. I think even food critic Hayley Snow would approve.
2 cups flour
one stick butter, softened
1 1/4 cups sugar +2 teaspoons
half teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 cup Greek yogurt, unflavored
2 cups diced rhubarb and strawberries
Mix the fruit with two teaspoons sugar and set aside.
Cream the butter with the remaining sugar.
Add the eggs one at a time, beating after each. Beat in the yogurt and vanilla. Mix the dry ingredients together and add them to the yogurt mixture, beating lightly.
Pre-heat the oven to 350°.
Grease well an 8 x 8" baking dish. Layer half the batter into the square pan. Over that, sprinkle half the fruit. Layer on the remaining batter, and the fruit over top. Sprinkle the remaining fruit on top of the cake.
Bake the cake at 350 for about 45 minutes. The top should be browning, and a toothpick stuck into the middle should come out clean. If the middle is still gooey but the top is getting too brown, cover the pan with foil.
This cake can stand on its own, or be served with ice cream. It's just as good the second day, or even the third, should you have any left!
When she is not blogging and cooking, Lucy Burdette writes the Key West food critic mysteries
Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!