STRAWBERRY-RHUBARB SNACKING CAKE

Strawberry-Rhubarb Snacking Cake image

Provided by Food Network

Categories dessert

Time 2h30m

Yield One 8-inch square cake

Number Of Ingredients 15

1 pound strawberries, hulled and roughly chopped
1 pound rhubarb, roughly chopped
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 vanilla bean, seeds scraped, or 1 teaspoon pure vanilla extract
1 cup extra-virgin olive oil
1 cup granulated sugar
3/4 cup full-fat Greek yogurt
1/2 cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

For the strawberry-rhubarb preserves: Combine the strawberries, rhubarb, sugar, salt and vanilla seeds and scraped pod (or extract) in a medium saucepan. Cook over medium heat until the fruit has broken down and thickened, about 30 minutes. Let cool completely. Discard the vanilla pod. Refrigerate in an airtight container for up to 2 weeks.
For the cake: Preheat the oven to 350 degrees F. Line an 8-inch square cake pan with parchment paper.
In a large bowl, whisk together the olive oil, granulated sugar, yogurt, brown sugar, eggs and vanilla until smooth. Add the flour, salt, baking powder and baking soda and stir until just combined.
Pour half of the batter into the prepared pan and spread in an even layer. Spoon in 1/2 cup of the cooled strawberry-rhubarb preserves, then gently swirl in. Repeat with the remaining cake batter and another 1/2 cup preserves.
Bake, rotating the pan halfway through the cooking time, until the top is golden brown and a toothpick inserted in the center of the cake (not touching preserves) comes out clean, 40 to 45 minutes. Remove from the oven and let cool completely in the pan, then slice and serve.