Strawberry-Rhubarb Layer Cake

Strawberry-Rhubarb Layer Cake

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From: EatingWell Magazine, May/June 1998

A light cake layered with strawberries and rhubarb and topped with cream cheese frosting is the perfect way to celebrate spring fruit.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Cake
  • 1½ cups sifted cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, separated
  • ¾ cup nonfat plain yogurt
  • 1 cup granulated sugar, divided
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 1 large egg white
  • Filling
  • 1¼ cups diced fresh rhubarb
  • ¼ cup plus 1 tablespoon granulated sugar, divided
  • 1 teaspoon cornstarch
  • Pinch of salt
  • Pinch of ground cloves
  • ¾ cup diced fresh strawberries
  • Frosting
  • 12 ounces reduced-fat cream cheese, softened
  • ½ cup confectioners’ sugar
  • 1½ teaspoons vanilla extract
  • Strawberries, for garnish


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  1. To make cake: Preheat oven to 350°F. Coat a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper.
  2. Whisk flour, baking powder, baking soda and ¼ teaspoon salt in a large bowl. Set aside.
  3. Whisk egg yolks, yogurt, ½ cup granulated sugar, oil and 2 teaspoons vanilla in a medium bowl.
  4. 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 ½ cup granulated sugar, beating until stiff and glossy.
  5. 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.
  6. 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.
  7. To make filling: Meanwhile, combine rhubarb, ¼ 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.
  8. 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.
  9. To make frosting & assemble cake: Combine cream cheese, confectioners' sugar and 1½ teaspoons vanilla in a mixing bowl; beat with an electric mixer until smooth and creamy.
  10. 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.
  11. Not more than 2 hours before serving, spread top and sides of the cake with the frosting. Garnish with strawberries.

Nutrition information

  • Per serving: 292 calories; 10 g fat(4 g sat); 1 g fiber; 45 g carbohydrates; 6 g protein; 62 mcg folate; 52 mg cholesterol; 30 g sugars; 299 IU vitamin A; 7 mg vitamin C; 92 mg calcium; 2 mg iron; 283 mg sodium; 169 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate, 2 fat

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