No - Berry Strawberry Rhubarb Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 157.3
  • Total Fat: 5.6 g
  • Cholesterol: 29.8 mg
  • Sodium: 62.1 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.9 g

View full nutritional breakdown of No - Berry Strawberry Rhubarb Cake calories by ingredient


Introduction

Strawberry flavoured "gel dessert"(AKA vegan Jell-O) adds a bright pink hue and a vibrant fruity sweetness that's tempered by fresh, sour rhubarb right out of my backyard. It's a great summer dessert either unadorned or jazzed up with frosting and ice cream! Strawberry flavoured "gel dessert"(AKA vegan Jell-O) adds a bright pink hue and a vibrant fruity sweetness that's tempered by fresh, sour rhubarb right out of my backyard. It's a great summer dessert either unadorned or jazzed up with frosting and ice cream!
Number of Servings: 24

Ingredients

    ¼ cup vanilla sugar
    1 cup low fat strawberry yoghurt
    1 can (1 ⅓ cups / 10.5 fl oz) evaporated 2% milk - NOT sweetened condensed
    2 eggs
    ½ cup melted butter
    3 cups Nutri Flour Blend™ (by Robin Hood) (if you can't find it, white whole wheat flour is the same thing)
    ½ cup fine-ground cornmeal
    2 (4-serving) packages Natural Desserts Strawberry Fruit Jel Dessert Mix (or strawberry Jell-O if non-veg)
    2 tsp baking powder
    1 tsp baking soda
    1 tsp salt
    ¼ tsp nutmeg
    7 packets PureVia Stevia (or your favourite stevia)
    1 lb chopped rhubarb (about 3 ¾ cups)

Directions

Preheat the oven to 350F and grease a 9x13" pan.
In a large bowl, mix together the vanilla sugar, yoghurt, milk, eggs and butter until well blended.
Add the flour, cornmeal, dessert mix, baking powder, baking soda, salt, nutmeg and stevia, beating to combine.
Fold in the rhubarb.
Bake for 50-60 minutes, until a tester comes out clean. Cool completely in the pan.

Serving Size: Makes one 9x13" pan, 24 pieces

Number of Servings: 24

Recipe submitted by SparkPeople user JO_JO_BA.