Strawberry Rhubarb Yogurt Cake
with strawberry rhubarb rum sauce
A lower-fat cake made with yogurt in place of some of the fat and laced with strawberry, rhubarb, nutmeg, cinnamon and ginger. Top it with vanilla ice cream and strawberry rhubarb rum sauce. It’s a dessert that just screams summer.
The strawberry rhubarb rum sauce is my sister’s “fault” … when I made that lemon berry yogurt cake, I made a berry glaze for it, and she noticed how everyone was trying to get a bit of extra “sauce” on their cake. She said I should make some extra sauce so people could spoon it over their cake.
So this time, I did make extra sauce. And since I had sauce, I had to try it with ice cream … and oh man, was that good. Please don’t let the ingredient list scare you away … it’s really easy to make. I just get carried away adding things to get just the right flavor … trust me on this one, it is TOTALLY worth it. And please do try it with the ice cream. Just a bit. Get the healthier kind (or make it yourself!), but yes, ice cream. If you’re going to have dessert, make it an experience to remember.
- 3 large eggs
- 1 cup sugar
- 1/4 cup canola or olive oil
- 2 teaspoons real vanilla extract
- 1 cup / 8 oz Plain low-fat or non-fat yogurt
- 1 1/2 cups flour
- 1/2 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 cup clean, chopped rhubarb
- 1 cup chopped clean strawberries
- 1 cup strawberries
- 1/2 - 1 cup rhubarb
- 1 teaspoon vanilla extract
- 2 Tablespoons rum + 2 Tablespoons amaretto (or 1/4 cup rum)
- 3 Tablespoons honey
- 1/2 cup water
- 1/3 cup powdered sugar
- 1 Tablespoon cornstarch mixed with 2 Tablespoons water
- Preheat the oven to 350 degrees. Prepare your bundt pan by spraying with cooking spray, then dust with flour.
- In a large mixing bowl, beat the eggs until they are frothy, then, with the beater on, add the sugar just a bit at a time (like a Tablespoon or so), beating as you add the sugar for about 3 minutes total.
- Add the oil and vanilla and blend shortly to mix.
- At this point, I put away my beaters and got out my mixing spoon because I didn't want to break down the yogurt. Fold in the yogurt, then fold in the dry ingredients JUST until mixed.
- In a separate bowl, toss the berries and rhubarb with a tablespoon of flour, then sprinkle them onto the batter and gently fold them into the batter.
- Spoon the batter into the prepared pan and spread it out evenly. Bake at 350 F. for about 45 - 55 minutes or until a wooden pick or knife inserted in center comes out clean.
- While the cake is baking, prepare the sauce: put all the sauce ingredients except the cornstarch into a saucepan and bring to a boil. Let boil for a few minutes, stirring frequently, until the rhubarb is completely soft and begins to fall apart, then stir in a bit of the cornstarch mixture and stir. Add just enough cornstarch liquid in little bits, stirring and cooking, until the sauce is thickened to your liking.
- Serve the cake with vanilla ice cream (or frozen yogurt!) and the sauce to drizzle over top.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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