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Photo: Jason Donnelly
Active Time:30 minsTotal Time:1 hr 30 minsServings:12Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 30 minsServings:12
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupssliced rhubarb (thawed and drained if frozen)1 ½cupssliced strawberries2tablespoonslemon juice1cuppacked light brown sugar, divided4tablespoons(1/2 stick) unsalted butter, softened, divided1cupwhole-wheat pastry or white whole-wheat flour¾teaspoonbaking powder¼teaspoonbaking soda¼teaspoonsalt⅓cupcanola oil2large eggs½cupwhole-milk plain yogurt1teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
1 ½cupssliced rhubarb (thawed and drained if frozen)
1 ½cupssliced strawberries
2tablespoonslemon juice
1cuppacked light brown sugar, divided
4tablespoons(1/2 stick) unsalted butter, softened, divided
1cupwhole-wheat pastry or white whole-wheat flour
¾teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
⅓cupcanola oil
2large eggs
½cupwhole-milk plain yogurt
1teaspoonvanilla extract
DirectionsPreheat oven to 350°F.Toss rhubarb, strawberries and lemon juice in a large bowl.Heat 1/4 cup brown sugar and 2 tablespoons butter in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble, about 3 minutes. Let cool for 5 minutes. Coat the sides of the skillet with cooking spray. Using a slotted spoon, arrange the strawberry-rhubarb mixture in the pan (discard the juices left behind).Whisk flour, baking powder, baking soda and salt in a medium bowl. In another medium bowl, beat the remaining 3/4 cup brown sugar, 2 tablespoons butter and oil with an electric mixer on medium-high speed until light and fluffy, about 1 minute. Beat in eggs, one at a time. Add yogurt and vanilla and beat until smooth. Add the flour mixture and mix on low speed just until it is incorporated. Spread the batter over the fruit.Bake the cake until it pulls away from the sides and the top is golden brown, 30 to 40 minutes. Let cool in the pan on a wire rack for 10 minutes. Run a knife around the edges and carefully invert the cake onto a serving platter. Let cool for at least 15 minutes more before serving. Serve warm or at room temperature.Originally appeared: EatingWell Magazine, April 2021
Directions
Preheat oven to 350°F.Toss rhubarb, strawberries and lemon juice in a large bowl.Heat 1/4 cup brown sugar and 2 tablespoons butter in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble, about 3 minutes. Let cool for 5 minutes. Coat the sides of the skillet with cooking spray. Using a slotted spoon, arrange the strawberry-rhubarb mixture in the pan (discard the juices left behind).Whisk flour, baking powder, baking soda and salt in a medium bowl. In another medium bowl, beat the remaining 3/4 cup brown sugar, 2 tablespoons butter and oil with an electric mixer on medium-high speed until light and fluffy, about 1 minute. Beat in eggs, one at a time. Add yogurt and vanilla and beat until smooth. Add the flour mixture and mix on low speed just until it is incorporated. Spread the batter over the fruit.Bake the cake until it pulls away from the sides and the top is golden brown, 30 to 40 minutes. Let cool in the pan on a wire rack for 10 minutes. Run a knife around the edges and carefully invert the cake onto a serving platter. Let cool for at least 15 minutes more before serving. Serve warm or at room temperature.
Preheat oven to 350°F.
Toss rhubarb, strawberries and lemon juice in a large bowl.
Heat 1/4 cup brown sugar and 2 tablespoons butter in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble, about 3 minutes. Let cool for 5 minutes. Coat the sides of the skillet with cooking spray. Using a slotted spoon, arrange the strawberry-rhubarb mixture in the pan (discard the juices left behind).
Whisk flour, baking powder, baking soda and salt in a medium bowl. In another medium bowl, beat the remaining 3/4 cup brown sugar, 2 tablespoons butter and oil with an electric mixer on medium-high speed until light and fluffy, about 1 minute. Beat in eggs, one at a time. Add yogurt and vanilla and beat until smooth. Add the flour mixture and mix on low speed just until it is incorporated. Spread the batter over the fruit.
Bake the cake until it pulls away from the sides and the top is golden brown, 30 to 40 minutes. Let cool in the pan on a wire rack for 10 minutes. Run a knife around the edges and carefully invert the cake onto a serving platter. Let cool for at least 15 minutes more before serving. Serve warm or at room temperature.
Originally appeared: EatingWell Magazine, April 2021
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Nutrition Facts(per serving)249Calories12gFat33gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
