Ever since I discovered you can bake with nonfat greek yogurt, I haven't stopped talking about it. Cake? Muffins? Bars? Under 100 calories? I can't stop telling people.
I discovered the idea of baking with yogurt from Chocolate Covered Katie, one of my (and my mom's) absolute favorites. I made her Berry Coffee Cake for a party, and my mind was blown by how yogurt can create such a moist, dense, satisfying cake.
At the same time, I'd been dreaming of rhubarb - it's spring, after all, right? Last week I finally found rhubarb at my grocery store and knew what I had to do.
For this cake, I mixed up a version of my favorite yogurt batter base - tons of lemon, lemon zest, and frozen berries. (This batter also makes a great muffin!) I quickly softened up some rhubarb strips in a stevia/water mix to make the top.
Making rhubarb strips leaves behind the plain centers of the rhubarb - not as picturesque, but still worth eating. I considered working them into the batter, but ended up stewing them with some stevia instead; it was going to be at least an hour before I could eat this cake, so a snack was required. If you have more patience than I do, power to you.
Fresh out of the oven, the cake needs a bit of time to cool. I baked it for 30 minutes, but the yogurt base is very forgiving; I probably would have been fine with 25 up to 40.
Don't be alarmed if the batter doesn't bake up into the dry, fluffy cake you might expect; it's going to be dense and moist. I find the consistency very satisfying, preferable to regular cake - but I'm more of a bar/brownie/fudge girl at heart, so not surprise here.
Beyond yogurt, the key to this cake is balancing the sweetness of Splenda and Stevia with a touch of real sugar. I find that using multiple sugar substitutes in addition to fruit takes away any artificial taste, but your mileage may vary. Topping the cake with a tablespoon or two of confectioner's sugar also balances out real sugar with substitutes for a pretty negligible amount of calories.
Try not to eat your whole cake right away! Actually - maybe I should take that back - 675 calories for an entire cake might be worth it.
Rhubarb Berry Cake
Nutrition: 75 Calories | 4g Protein | 0g Fat
Time to Food: prep time + cook time
- 1 large lemon
- 3/4 cup nonfat greek yogurt
- 1 tbsp white vinegar
- 1 tbsp vanilla
- 1 cup of your favorite frozen berries
- 1 cup flour
- 1/3 cup Splenda Baking Blend
- 1/3 cup Truvia Baking Blend
- 1 tsp baking powder
- 1 tbsp confectioner's sugar
Rhubarb Top Ingredients
- 3 Stalks of Rhubarb
- 3 tsp stevia
- Preheat oven to 350 and lightly spray grease your pan. I used a 8" squash pyrex pan.
- Prepare your rhubarb strips first. Slice 1/4" thick strips of the colored skin off of your rhubarb; you can use all four sides of the stalk. Simmer them very briefly in water sweetened with stevia. (Your rhubarb strips should be softened and sweetened, but too long in the water will cause them to lose all their color and texture.) Set aside.
- Combine wet ingredients: Zest and juice lemon. Combine zest and juice with yogurt, vinegar, and vanilla. Stir in berries.
- Combine dry ingredients (flour, sweeteners, and baking powder) and mix into wet ingredients.
- Pour batter into your pan and cover with rhubarb strips.
- Bake for 30 minutes, or until cake is spongey. Baking time can really vary depending on your personal preference; more time and cake will be spongier, less time and it'll be denser and more moist. Both are good! It's hard to mess this up.
- After cake is out of the oven and cool, optionally dust with confectioner's sugar. Adds real sweetness without adding too many calories.