Strawberry – Rhubarb Cake

Strawberry Rhubarb Cake

While i was grocery shopping yesterday, something caught my eye. Something that I have been wanting to taste and try experimenting in the kitchen with. Rhubarb!!

The pinkish-red stalks looked so inviting, I decided on a whim that I was going to bake something out of it the next morning. And to add to that, I already had a box of lush, luscious strawberries at home.So I went ahead and made this wonderful tea time cake. Oh, just look at those colors! The gorgeous red/pink from the berries and rhubarb, and the dimpled browns from the chocolate chips makes this cake a sight to behold. And I did behold, and so did my tummy.

I have used applesauce in this recipe, which acts as an egg replacer.

Strawberry - Rhubarb Cake

  • Servings: 10
  • Print


For the Cake:

  • All Purpose Flour/Maida – 1 and 1/2 cups
  • Baking Soda – 3/4 teaspoon
  • Baking Powder – 1 and 1/2 teaspoons
  • Granulated Sugar – 1/3 to 1/2 cup (See notes)
  • Apple Sauce – 1/4 cup
  • Canola Oil – 1/3 cup
  • Non-fat Milk – 1 cup
  • Vanilla Extract – 1 teaspoon

For the Applesauce:

  • Apple – 1 medium sized
  • Water – 1/2 cup

Other Ingredients:

Strawberries – 5 to 6 nos.

Rhubarb – 1 to 2 stalks

Chocolate Chips – a handful

  1. For the Applesauce: Peel, core and cube one medium sized apple. Cook it in a saucepan with 1/2 cup of water on medium heat for around 15 minutes. Turn off the heat and let the apple cubes cool down slightly and then puree it.
  2. Next, preheat the oven to 350° F and line a 9-inch round cake pan with parchment paper and keep it aside.
  3. Slice the strawberries vertically into 2 halves; cut the rhubarb into 2 inch long stalks and keep them aside.
  4. Sift the flour, baking powder and baking soda into a bowl. In another bowl add the sugar, applesauce, milk and oil. Mix well. Make sure everything is incorporated well. Add the vanilla extract.
  5. Add the dry ingredients into the wet ingredients slowly and mix, making sure that there are no lumps.
  6. Pour the batter into the cake pan and gently place the strawberries, rhubarbs and chocolate chips as per your liking, making sure that they don’t sink into the batter.
  7. Bake at 350°F for 30-35 minutes, till a toothpick inserted comes out clean.
  8. Let the cake stand on the counter top for 5 minutes. Then remove it from the pan and place it on the cooling rack. Allow the cake to cool down to room temperature before slicing it.
  9. Add a dollop of whipped cream and enjoy this delicate, light tea time cake!

Nutrition Per Serving*: Calories – 200; Fat – 8 grams; Protein – 3 grams; Carbs – 29 grams; Fiber – 1 gram


  • *You might want to start off by adding 1/3 cup of sugar and then add more if required, since this recipe uses applesauce, which also lends its sweetness to the cake.
  • This cake recipe yields one 9- inch round cake which is very soft and fluffy. It rises to around 2 inches.
  • Recipe for applesauce taken from here.
  • *Nutritional information from MyFitnessPal

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