Nutrition per serving may change if servings are adjusted.
1 1/2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, separated
3/4 cup nonfat plain yogurt
1 cup granulated sugar, divided
2 tablespoons canola oil
2 teaspoons vanilla extract
1 large egg white
1 1/4 cups diced fresh rhubarb
1/4 cup plus 1 tablespoon granulated sugar, divided
1 teaspoon cornstarch
Pinch of salt
Pinch of ground cloves
3/4 cup diced fresh strawberries
12 ounces reduced-fat cream cheese, softened
1/2 cup confectioners’ sugar
1 1/2 teaspoons vanilla extract
Strawberries, for garnish
To make cake: Preheat oven to 350°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.