Preheat the oven to 350°F.
Line a 9-inch cake pan with parchment paper (leave an overhang if you’d like to lift the cake out easily).
In a mixing bowl, add the softened butter, 1 cup granulated sugar, and lime zest.
Cream until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Add the vanilla extract, lime juice, and yogurt.
Mix just until combined.In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing only until just combined.
Fold in most of the chopped strawberries and rhubarb, reserving a few pieces to scatter over the top.
Spoon the batter into the prepared cake pan and smooth into an even layer.
Scatter the reserved fruit over the top.Sprinkle the remaining 1/3 cup granulated sugar evenly over the surface.
Bake at 350°F for 50 minutes, or until the cake is golden and the centre is set.
Let the cake cool before slicing.
Serve with whipped cream and extra strawberries if desired.
Don’t forget to rate this recipe and leave a comment!
