Prepare rhubarb and strawberries, wash and cut into small slices/dice. Preheat the oven to 160°C convection.
Place room temperature butter in the Kenwood mixer bowl and beat with brown sugar on speed 1 until fluffy. Or use heat function 1 to soften the cold butter. I used the flexi mixer element for this.
Then add the eggs and yogurt and continue mixing briefly. Now stir in the almonds, flour, vanilla paste, salt and finally fold in the rhubarb and strawberries.
Pour into a cake pan, garnish with almond flakes and bake for 45-60 minutes. Alternatively, you can preheat the oven to 180 degrees Celsius, which will shorten the baking time. Remove from the oven and dust with powdered sugar.