recipes Archieven - Page 3 of 3 - My little Homestead

There’s nothing like the smell of freshly baked cake wafting from the oven. This strawberry and rhubarb tray bake cake is wonderfully refreshing and perfect for serving a crowd. I always find tray bake cakes look so cozy and inviting. Whether it’s on a dessert buffet or part of a picnic, this cake is sure to catch the eye. Top it with a little whipped cream, fresh strawberries or blueberries, a sprig of mint, and a dusting of powdered sugar — and you’ve got a stunning centerpiece!

I baked this cake on a warm spring day, using some rhubarb I got from my grandfather’s garden, and fresh strawberries I had just picked from the community garden. A golden combo — especially in May and June when they’re at their best. I had seen some tray bake cake recipes before and decided it was time to try it myself. I didn’t have yogurt on hand, which gives a bit of a sour taste, so I used skyr instead — and I’m glad I did! It adds a light, fresh taste that’s perfect for warmer days.

What is a Tray Bake Cake?

Instead of using a traditional cake pan, a tray bake cake is baked in a baking tray. It bakes faster and makes enough in one go to serve a whole group — ideal for parties, school treats, or casual gatherings. The flat shape also lets you go wild with toppings. There is so much room for them! Plus, it is easy to slice into neat, even squares.

Baking with Yogurt or Skyr

In this recipe, I use skyr in the batter. Just like yogurt, it gives the cake a soft texture and fresh taste. Skyr is thicker and higher in protein than regular yogurt, making it great for sturdy bakes like muffins, breakfast bars, or in this case, a tray bake cake. It’s a great way to replace some of the butter and make your recipes a little lighter — perfect for summer baking.

Recipe: Strawberry Rhubarb Tray Bake Cake

Prep time: 30 minutes
Baking time: 40 minutes
Serves: about 12 squares

Ingredients

250 g self-raising flour (2 cups)
200 g sugar (1 cup)
250 g skyr or Greek yogurt (1 cup)
125 g butter or margarine (1/2 cup + 1 tbsp)
3 eggs
1–2 stalks of rhubarb (1 cup chopped)
250 g strawberries (1 1/2 cup diced)
Powdered sugar for dusting

Equipment

Large baking dish (approx. 20 × 30 cm / 8 × 12 inch)
Parchment paper (or grease with butter and flour)
Whisk or stand mixer

Instructions

Melt the butter gently over low heat and set aside to cool slightly.
Mix dry ingredients: In a large bowl, combine flour and sugar.
Add the eggs and skyr. Mix briefly, then pour in the melted butter.
Whisk thoroughly for about 5 minutes until the batter is smooth and airy.
Line your baking dish with parchment paper or grease it well. Pour in the batter and smooth the top.
Preheat the oven to 180°C / 350°F (top and bottom heat).
Prepare the fruit: Wash and chop the rhubarb into small (½ cm) pieces. Slice the strawberries.
Spread the fruit evenly over the batter.
Bake in the middle of the oven for approx. 40 minutes.

Ingrediënten voor plaatcake met eieren, yoghurt of skyr, en meel in een mengkom.

Een bakplaat met glad cakemengsel bedekt met bakpapier, klaar om te worden gebakken.

Let the cake cool in the dish for about 10 minutes. Then lift it out carefully using the parchment paper — or ask someone to help if needed. Let it cool completely and dust with powdered sugar just before serving.

How to Store

This cake stays fresh for about 3 days when stored in an airtight container in the fridge. Let it come to room temperature before serving, then it tastes best.

Variations

You can switch up the ingredients based on the season or what you have on hand. In summer, try apricot and almond, blueberry and lemon, or cherry and dark chocolate. In fall, go for apple and cinnamon. You can also change the base by replacing part of the flour with almond flour for a richer taste — especially good with peach or apricot toppings. Try using honey or maple syrup instead of sugar, and add a bit of vanilla or lemon extract for extra flavor.