Strawberry-Rhubarb Layer Cake

0 Reviews
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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Cake
  • 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
  • Filling
  • 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
  • Frosting
  • 12 ounces reduced-fat cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 1 1/2 teaspoons vanilla extract
  • Strawberries, for garnish

Preparation

  • Active

  • Ready In

  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 1/4 teaspoon salt in a large bowl. Set aside.
  3. Whisk egg yolks, yogurt, 1/2 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 1/2 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, 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.
  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 1 1/2 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; g added sugars; 299 IU vitamin A; 7 mg vitamin C; 92 mg calcium; 2 mg iron; 283 mg sodium; 169 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 other carbohydrate, 2 fat

Reviews 0

More You'll Love