Strawberry Rhubarb Cake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 192.3
  • Total Fat: 1.2 g
  • Cholesterol: 20.5 mg
  • Sodium: 205.2 mg
  • Total Carbs: 42.6 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.7 g

View full nutritional breakdown of Strawberry Rhubarb Cake calories by ingredient


Introduction

What a perfect way to utilize strawberries and rhubarb. For an extra zip, you can add 2 teaspoons of grated orange zest in to your cake mix for something a little tangy. Enjoy with ice cream or top with whipped cream for an extra treat. What a perfect way to utilize strawberries and rhubarb. For an extra zip, you can add 2 teaspoons of grated orange zest in to your cake mix for something a little tangy. Enjoy with ice cream or top with whipped cream for an extra treat.
Number of Servings: 9

Ingredients

    2 cups rhubarb, cut into 1/2 inch pieces
    2 cups strawberries, hulled and sliced
    1/3 cup of sugar, for mixing berries and rhubarb
    2/3 cup of sugar, for cake mix
    1/3 cup unsweetened applesauce
    1 egg
    1 teaspoon vanilla extract
    1 1/4 cups flour-can divide b/w all purpose and whole wheat
    2 tsp. baking powder
    1/2 tsp. baking soda
    1/8 tsp. salt
    3/4 cup buttermilk

Directions

1. Preheat oven to 350 degrees (175 degrees C). Grease a 9 inch square baking dish.

2. Place the rhubarb and strawberries into a bowl. Stir in 1/3 cup of sugar until fruit is coated. Pour into the prepared pan and spread out to cover the bottom.

3. In a medium bowl, beat the remaining 2/3 cup of sugar, applesauce, egg and vanilla. Combine the flour, baking powder, baking soda and salt; stir into the batter, alternating with the buttermilk. Pour batter over the fruit in the dish.

4. Bake in the preheated oven until a toothpick inserted in the center, comes out clean. About 55 minutes.

Serving Size: makes 9, 2 inch pieces

Number of Servings: 9

Recipe submitted by SparkPeople user MELODYBUSUTTIL1.