A light cake layered with strawberries and rhubarb and topped with cream cheese frosting is the perfect way to celebrate spring fruit. Source: EatingWell Magazine, May/June 1998

Marie Piraino




Instructions Checklist
  • To make cake: Preheat oven to 350 degrees F. Coat a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper.

  • Whisk flour, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. Set aside.

  • Whisk egg yolks, yogurt, 1/2 cup granulated sugar, oil and 2 teaspoons vanilla in a medium bowl.

  • Beat the 3 egg whites in a clean bowl with an electric mixer on medium-high speed until soft peaks form. Gradually sprinkle in the remaining 1/2 cup granulated sugar, beating until stiff and glossy.

  • Make a well in the dry ingredients. Fold in the yogurt mixture with a whisk until just blended. Whisk one-quarter of the beaten whites into the batter. Fold in remaining whites with a rubber spatula. Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter to release air bubbles.

  • Bake the cake until a skewer inserted in the center comes out clean, 30 to 40 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen edges and invert cake onto rack. Remove the paper and let cool completely.

  • To make filling: Meanwhile, combine rhubarb, 1/4 cup granulated sugar, cornstarch, pinch of salt and cloves in a medium saucepan. Bring to a simmer over medium-low heat. Cover and cook, stirring occasionally, until the rhubarb is tender, about 3 minutes. Transfer to a bowl and refrigerate until cold.

  • Toss strawberries with the remaining 1 tablespoon granulated sugar in a bowl. Let stand at room temperature, stirring occasionally, until juicy, about 30 minutes. Drain and discard juice. Stir the strawberries into the rhubarb.

  • To make frosting & assemble cake: Combine cream cheese, confectioners' sugar and 1 1/2 teaspoons vanilla in a mixing bowl; beat with an electric mixer until smooth and creamy.

  • Slice the cake into 2 layers. Place top layer cut-side up on a platter. Spread with the strawberry-rhubarb filling. Top with the remaining layer.

  • Not more than 2 hours before serving, spread top and sides of the cake with the frosting. Garnish with strawberries.

Nutrition Facts

292 calories; 9.8 g total fat; 4.1 g saturated fat; 52 mg cholesterol; 283 mg sodium. 169 mg potassium; 44.6 g carbohydrates; 0.7 g fiber; 30 g sugar; 6.4 g protein; 299 IU vitamin a iu; 7 mg vitamin c; 62 mcg folate; 92 mg calcium; 2 mg iron; 13 mg magnesium;