We had my mother and J’s parents and sister over for a barbeque today. I have really wanted to make something with rhubarb since I have never actually baked with it myself, and I keep seeing it in the stores and farmer’s markets. This cake recipe is a work in progress. It came out heavier than I had hoped, and I probably would leave the strawberry and rhubarb mixture out of the cake next time. I think that the filling and the sauce on top adds enough flavor, an the extra moisture added to the denseness of the cake. Overall, it was still good, and it couldn’t look prettier in this picture J took.
1 cup white whole wheat flour
1 cup all purpose flour
1 cup lowfat yogurt
3 tablespoons of oil
1/2 cup sugar
1 cup strawberry rhubarb sauce*
1 tsp vanilla
1/4 tsp salt
1/2 baking soda
1 1/2 tsp baking powder
Combine the the wet ingredients. Sift the dry ingredients together and stir into the wet. Bake in a greased and floured cake pan at 350 for about 45 minutes.
* For the Strawberry Rhubarb Sauce: Simmer together 1 pint of chopped strawberry, 1 cup chopped rhubarb, 1/2 cup sugar, 3 tablespoons lemon juice, zest of 1/2 a lemon.
I cut the cake in half and spread the sauce over the middle and topped the cake with the remaining sauce, fresh berries and whipped cream.