Strawberry Rhubarb Crunch Cake...sweet ripe strawberries and fresh tart rhubarb combined in a "no oil added" cake to create a spectacular dessert everyone will love. The crunchy-nutty topping takes it over the edge!
Every spring, when rhubarb starts to show up at the stores, I get excited. It's one of those truly seasonal items that is available for a limited time each year. Rhubarb is so good with it's tart profile and pairs perfectly with sweet strawberries in jams, cobblers, and this cake! I swear, one of these years I'm going to find a good spot in my yard and grow my own rhubarb. I remember when my step mom used to grow it in her yard when she and my dad lived in Ohio. She was so proud of her rhubarb! haha I also remember it takes a LONG time for rhubarb to grow before you can harvest it, but it is so worth the wait!
This cake is amazing. I LOVE that there is not a drop of butter or oil in the batter, yet thanks to the strawberries and rhubarb, it is exceptionally moist! The sweet cinnamony-nutty-crunchy topping is a wonderful contrast to the moist cake. It's the perfect little afternoon treat to enjoy with a hot cup of coffee.
Putting this cake together could not be any easier either. Like quick bread or muffin batter, you'll want to mix the ingredients JUST until they are combined for the best results. Over mixing can cause the cake to toughen, and no one likes a tough cake! It might seem like there is too much fruit for the amount of batter, but no worries, it will come together just fine!
Strawberry Rhubarb Crunch Cake
Sweet ripe strawberries and fresh tart rhubarb combined in a no oil added cake to create a spectacular dessert everyone will love.
- 1 cup all purpose flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/2 cup + 1 TBS granulated sugar
- 1 large egg
- 1/2 cup low fat buttermilk
- 1 1/2 cups diced fresh strawberries
- 1 cup diced fresh rhubarb
- 1/2 cup packed brown sugar
- 3 TBS. all purpose flour
- 3 TBS. cold unsalted butter, cubed
- 1/2 tsp. ground cinnamon
- 1/4 cup chopped pecans
- Preheat oven to 350 degrees F. Spray an 8" x 8" baking pan with cooking spray with flour added.
- In large bowl, combine the flour, salt, baking soda and granulated sugar with a fork. Set aside.
- In large glass measuring cup, whisk together the egg and buttermilk
- Stir the buttermilk mixture into the flour mixture and mix with fork until JUST combined. Fold in the strawberries and rhubarb. Spread into prepared baking pan.
- In small bowl, combine the brown sugar, 3 TBS. all purpose flour and cinnamon. With a fork or pastry blender, work in butter until crumbly. Stir in pecans. Sprinkle mixture evenly over batter.
- Bake in oven for 30 - 35 minutes or until a toothpick inserted into center comes out clean. Can be served warm or at room temperature.
Yield: 12 servings
Prep Time: 00 hrs. 10 mins.
Total time: 45 mins.
Tags: cake, strawberry, rhubarb, brown sugar, dessert, snack, treat
Servings - 12 Serving Size - 1/12th of cake Points Plus per Serving - 6 Points+
Calories- 210.2, Total Fat - 5.4g, Carb.- 42.6g, Protein - 2.7g, Fiber - 1.4g
Adapted from Allrecipes
Renee's notes: If you are a rhubarb lover, you will love this cake. It's a treat, but not too bad of an indulgence. Of course, you will want to eat it in moderation! You can sprinkle the cooled cake with a little powdered sugar if you like or serve the warm cake with some frozen yogurt for a special occasion! You can also leave the pecans out of the topping and it will still be delicious! Grab some rhubarb now at your store, before it's all gone and make this yummy cake!
If you liked this recipe, you might also enjoy these strawberry creations:
|Strawberry, Avocado and Spinach Salad with Lime Poppyseed Dressing|
|Lower Fat Banana Strawberry Muffins|
|Strawberry Rhubarb Cobbler|
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