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
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
Strawberries – 5 to 6 nos.
Rhubarb – 1 to 2 stalks
Chocolate Chips – a handful
- 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.
- Next, preheat the oven to 350° F and line a 9-inch round cake pan with parchment paper and keep it aside.
- Slice the strawberries vertically into 2 halves; cut the rhubarb into 2 inch long stalks and keep them aside.
- 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.
- Add the dry ingredients into the wet ingredients slowly and mix, making sure that there are no lumps.
- 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.
- Bake at 350°F for 30-35 minutes, till a toothpick inserted comes out clean.
- 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.
- 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