3cupsabout 4 large stalks rhubarb, chopped into ½ inch (1cm) pieces
1cupstrawberrieshulled and quartered
1stick½ cup or 113 grams vegan butter, room temp
1cup2.5 dl sugar
2tbsplemon juice or 1 tbsp apple cider vinegar
2 ¼cup280 grams all-purpose flour
For the almond topping:
1cup100 grams sliced almonds
Preheat the oven to 360° Fahrenheit (180° Celsius). Lightly grease a 9-inch (23 cm) cake pan and line with parchment paper.
In a medium bowl, add the chopped rhubarb and stir in the granulated sugar, set aside.
In a separate bowl, carefully toss the strawberries with the cornstarch and set aside.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle and whip until light and creamy. Add in the non-dairy yogurt, milk, lemon juice or apple cider vinegar, and vanilla extract. Lastly add in the flour, baking soda, salt, and baking powder and whisk just until combined (be careful not to overmix the batter).
Pour the batter into the prepared cake pan and pour the reserved rhubarb and strawberries over and lightly press the fruit into the batter.
Bake in the middle of the preheated oven for 30 minutes.
About 5-10 minutes before the cake is done baking, prepare the almond topping.
In a medium saucepan, melt the butter and sugar over medium heat then add in the almonds. Be careful not to leave the pan as it can be easy to burn, so you just want the medium brown, aromatic caramelization with the almonds slightly starting to darken, and then remove.
Open the oven, pull out the cake and pour the almond mixture evenly on top, then out the cake back into the oven and bake for another 25-30 minutes until a cake tester or toothpick inserted into the middle comes out clean.
Let the cake cool in the pan on a rack for at least 15 minutes, before carefully lifting it out of the pan and cooling completely before slicing into it. You can serve with a dollop of coconut whipped cream or ice cream to make it even more decadent!