Peach-Rhubarb Cake
Prep time
Cook time
Total time
This easy cake lends itself well to just about any combination of summer fruits - here, I've used sweet peaches and tangy rhubarb, but feel free to change it up with blueberries, strawberries, apricots or any other soft fruit.
Recipe type: Dessert
Serves: 8
  • 1 egg
  • ¾ cup sugar
  • ¼ cup greek yogurt
  • ½ tsp vanilla extract
  • 1 cup flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 medium-sized ripe peaches (~1/2 lb), pitted and roughly chopped
  • ½ lb rhubarb, roughly chopped
  1. Preheat the oven to 375F. Line a lightly greased 8" round cake tin with parchment.
  2. In a large mixing bowl, beat the eggs and sugar until pale yellow and doubled in volume. Stir in the yogurt and vanilla extract.
  3. In a second bowl, combine flour, baking powder and salt, and beat into the egg mixture.
  4. Fold in the peaches and rhubarb, and scrape into the prepared pan. Bake in preheated oven for 40 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out with a moist crumb. Let cool on a wire rack for at least half an hour before serving.
Recipe by Crumb: A Food Blog at