Preheat oven to 325 degrees. Generously grease a 10-12 cup bundt pan with shortening, then dust with flour. (Or use our cake release.)
In the bowl of your mixer, cream together butter, cream cheese, and sugar until light and fluffy.
Add eggs and vanilla and beat on medium speed for an additional 4 minutes.
In a medium sized bowl, combine flour, baking powder, and salt.
Add half of the flour mixture to the butter mixture mixing until just combined.
Stir in yogurt, then stir in remaining flour mixture. Mix just until combined.
Fold the strawberries and rhubarb into the batter.
Spoon batter into bundt pan.
Bake for 60-65 minutes or until a knife is inserted and comes out clean.
Cool pan for 10 minutes, then invert onto serving dish to cool completely.
To make the cream cheese glaze, beat cream cheese and butter together until smooth. It is imperative that they be room temperature or glaze will be chunky.
Add vanilla extract and powdered sugar and beat until smooth.
Pour glaze over cooled cake and allow to set for 5 minutes.
Slice cake and serve!
Store cake in an airtight container at room temperature.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**