1. Wash the rhubarb, dry it, peel it if necessary (e.g. if there are brown spots) and cut it into small pieces. Mix with 1 tbsp. of the sugar in a bowl and let sit for about 10 minutes.

2. Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with a piece of baking parchment and lightly grease. Set aside.

3. Add the butter and sugar (or xylitol) to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Next, add the yogurt and vanilla extract and stir to combine. Mix the flour with cornstarch, baking powder, cardamom, and salt. Add to the bowl and mix until just combined. Fold in the rhubarb and crumbled strawberries. Transfer the batter to the prepared loaf and smooth out the top. Bake the cake for about 65-75 minutes – baking time can vary greatly depending on your oven and the baking pan you use. Bake until a wooden skewer inserted into the center of the cake comes out clean. Remove from the oven and let cool inside the baking pan for several minutes, then lift out with the baking parchment and let cool down completely on a wire rack.

4. For the glaze, mix the confectioners’ sugar with vanilla extract and a little bit of heavy cream – the consistency should be quite thick. Brush the cooled cake with the glaze and sprinkle with freeze-dried strawberries (optional). Let dry before cutting and serving.