Rhubarb-Strawberry Cake with Orange Peel

Adapted From Here
~from Savoring Time in the Kitchen

Recipe makes one 8x8 or 9x9 inch square baking pan (I used 9 x 9)

1 cup all-purpose flour
1/2 cup sugar
1/2 cup milk
1/2 cup plain Greek yogurt
1 large egg
1/4 cup canola oil
1 teaspoon baking powder
2 teaspoons dried orange peel
2 cups of clean and sliced rhubarb and strawberries (I used 1-1/2 cups rhubarb and 1/2 cup strawberries)

Preheat oven to 350F.  Cut a piece of parchment paper so that 2 sides are longer than the sides of the pan to use as 'handles' for removing the cake from the pan. Spray pan with Bakers Joy or other non-stick spray. 

In a bowl, beat the egg with the sugar. Add the oil, milk, yogurt and orange peel. Add the flour and baking powder and whisk until just combined.

Pour the mixture into the prepared pan. Distribute the cut fruit evenly over the top of the batter. 

Bake in preheated oven for 30-35 minutes or until lightly golden on top. 

Cool on a baking rack and remove to a platter.
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