Strawberry Yogurt Cake with Rhubarb Sauce

Inspired by my first strawberry-rhubarb pie from  Pie in Seattle; Take a Megabite’s  rhubarb syrup.; and The Kitchn’s yogurt cake, this Strawberry Yogurt Cake with Rhubarb Sauce was born….and it is delicious!

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Strawberry Yogurt Cake

Slightly adapted from The Kitchn:

1 1/2 cups strawberry yogurt

2/3 cup olive oil

1 1/4 cup sugar

1-2 tsp orange zest

3 eggs

1 teaspoon vanilla

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

Rhubarb Sauce

Adapted from Take a Megabite:

6 stalks rhubarb, chopped

1 cup water

1 cup sugar (coconut sugar is welcome)

1/3 cup coconut milk

1 tsp rosewater

1. Heat the oven to 350°F. Grease a bundt pan with coconut oil and then dust with flour.

2. Whisk together the yogurt, olive oil, sugar, eggs, orange zest and vanilla. Combine the flour, baking powder, soda, and salt then add in thirds to the liquid. Blend to combine.

3. Pour the batter into the cake pan and bake for 45 minutes (her recipe called for longer time but I am glad that I set time for less because the cake was perfect in my oven after 45 minutes). When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.

4.While the cake bakes, add rhubarb sugar and water to a sauce pan and bring to a boil for a few minutes then turn down to a simmer for about 20 minutes. Once the solids are cooked out (you’ll see strings of the rhubarb in the sauce), remove from the heat and add the rose water then coconut milk. With a hand blender, blend until a smooth consistency. Store in a  mason jar for up to a week.



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