For the Strawberry Rhubarb Cup Cake, measure out all ingredients one at a time and place in a bowl. As a cup measure I use a 250g natural yogurt cup.
Then mix the ingredients well with a blender or food processor. Then pour the batter onto a baking tray lined with baking paper or into a greased cake tin, smoothing it out if necessary.
For the topping, wash, hull and chop the rhubarb. Also wash, hull and chop the strawberries.
Then spread the rhubarb and strawberry pieces evenly on the dough, press down lightly and put in the oven! Best enjoyed still lukewarm!
Baking temperature: 180 °C convection baking time: approx. 35 minutes
Preparation Tip:
Tastes great even without strawberries! You can also sprinkle the strawberry-rhubarb cupcake with chopped pistachios or almond slivers.
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