Strawberry Rhubarb Yogurt Cake for Mother’s Day

“Finish each day and be done with it. You have done what you could.  Some blunders and absurdities no doubt crept in; forget them as soon as you can. Tomorrow is a new day.  You shall begin it serenely and with too high a spirit to be encumbered with your old nonsense.”  Emerson

Mother’s Day is tomorrow and I am looking forward to sleeping in even if it is only for an extra 15 minutes. Bubba will attempt to take both kids downstairs  without waking me up but this usually doesn’t work out. Our daughter, Charlotte, loves holidays because she loves a reason to celebrate anything. She will wake up earlier than usual with a level energy that I have never possessed in my 34 years. She won’t be quiet despite pleas from both me and John for just a few more minutes. Our son, Graham, will hear her and decide its time to start his day. Alice, our dog, will yawn and stretch as if to say “having kids was your idea, not mine.” We will all stumble downstairs, turn on the coffee, pour the milks and feed the dog. John will make pancakes and bacon while the kids watch morning cartoons and I will drink my coffee and wonder how to spend the day. I will feel torn. I will want time to myself, time to be alone but then I will feel selfish asking for it. I will want to spend time with my sweet babies and my husband because I know this time is fleeting. I will beat myself up about my indecision. We will eat breakfast which will taste especially delicious because I didn’t have to make it. Maybe will go for a walk in the woods. Maybe Bubba will take the kids to the playground so I can have a little time; a little time to reflect and breathe and be grateful for all of it, even the parts that are hard. I will reread this article and remind myself once again that I am not a perfect mom and nor is it necessary. Charlotte and Graham will be ok despite my imperfections.

After a day together, after another meal we will sit together and enjoy this cake that I made with love.


Strawberry Rhubarb Yogurt Cake

adapted from Seasons and Suppers


2 1/3 cups all-purpose flour

3 tsp. baking powder

3/4 tsp. salt

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

4 Tbsp. unsalted butter softened

1 1/2 cups light brown sugar, packed

1 egg at room temperature

3 tsp. vanilla

1 cup Greek yogurt ( I used 2%)

2 cups fresh rhubarb

2 cups fresh strawberries quartered or halved depending on size


1/2 cup turbinado sugar

1/4 tsp. cinnamon


Preheat oven to 350° F. and grease a 10-inch cake or springform pan with butter. Line the bottom with  parchment paper and set aside.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.

In a bowl of a stand mixer with paddle attachment, beat the butter and brown sugar until it is well combined and resembles wet sand. Add the egg and beat until the mixture is well combined and there are no lumps. Add Greek yogurt and vanilla and beat to combine.

With mixer on low, add the flour mixture and mix just until combined. Fold in rhubarb and strawberries gently. Spoon mixture into prepared pan.

Combine sugar (1/2 cup) and the 1/4 tsp. cinnamon. Sprinkle liberally over the top of the cake. You may not use all of it so save the leftovers for cinnamon toast!

Bake in the preheated 350° F. oven for about an hour or until a toothpick inserted in the center comes out clean. ***Start checking cake at 50 minutes. If the top is browning quickly, place aluminum foil loosely over the top.***

Place pan on a wire cooling rack and, if using a springform pan, allow to cool for 10 or 15 minutes and then run a knife around the edge and remove the side or the pan. Allow to cool a bit longer before removing bottom. If using a regular cake pan, allow to cool to lukewarm before removing from pan.

Serve warm with vanilla ice cream or at room temperature with a dollop of whipped cream or enjoy plain.

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