Strawberry Rhubarb Yogurt Cakes

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A perfect warm weather picnic mini cakes.  I used mini cake or giant muffin pans but adjust baking times to 20 minutes for cupcakes or 45 for a loaf.  

Makes 9 giant muffin or mini cakes. 

Strawberry Rhubarb Yogurt Cakes

2 rhubarb stems, thin diagonal slices

1 1/2 cup strawberries, quartered

Juice and zest of 1 lemon, divided

1/2 teaspoon kosher salt, plus 1 pinch

3/4 cups sugar plus 1/2 tablespoon

1 1/2 cup all purpose flour

2 teaspoons baking soda

1 cup plain greek yogurt

3 eggs

1/2 cup coconut oil, warmed but not hot

In a small pot, combine rhubarb, strawberries, juice and zest of half the lemon, a pinch of salt and 1/2 tablespoon sugar.  Cook over low heat, stirring occasionally, about 20 minutes until rhubarb is soft.  Drain and set aside.  (Save juices for future dessert garnishing.)

While the fruit is stewing, heat oven to 350 degrees.  In a bowl, whisk flour, baking soda, remaining sugar and salt.  Mix in yogurt, then eggs, then warmed coconut oil, lemon juice and zest.   

Portion into greased or lined tins, filling halfway.  With spoon, create a divot or crater in each cup and fill with a large spoonful of strawberry rhubarb mix.  The cake will rise around the fruit as it bakes.  Bake 25 minutes.  

Cool and serve.