Light Rhubarb Strawberry Shortcake: Rhubarb Recipe Roundup

Light Rhubarb Strawberry Shortcake |

Ahh, it’s spring, it’s spring, it’s FINALLY spring here in Philly! Among the many, many things I’m happy about with the warmer weather is the new crop of produce I’m now seeing at farmers markets, which means rhubarb.

Serena & I have both waxed poetic about rhubarb on this blog – here and here– primarily because we both grew up with it (she from her home farm in Montana – me from what my Dad transplanted from his family’s Pennsylvania farm to our suburban garden.) For some Rhubarb 101, check out this In Season: Rhubarb post from Cooking Light giving lots of background on this red beauty.

Rhubarb plant from Serena’s garden last year:
Rhubarb Plant |

Now I admit, I wanted to give rhubarb a savory turn with this post and was planning on trying La Cucina Italiana’s  Tagliatelle with Rhubarb & Fresh Dill but in the end, dessert won out (and hopefully you know by now, Serena & I are definitely dessert loving dietitians.)

So Light Rhubarb Strawberry Shortcake it became. My healthier twists:

  • Less sugar in the sauce and cake
  • Added in whole wheat pastry flour
  • Cut down on the butter and upped the buttermilk
  • Instead of whipped cream topping, used nonfat Greek yogurt

Light Rhubarb Strawberry Shortcake |


Light Rhubarb Strawberry Shortcake



For the cake:

  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • Zest of one small orange, divided
  • 1/4 cup olive oil
  • 3/4 cup buttermilk
  • 1/8 teaspoon almond extract

For the sauce:

  • 2 cups chopped rhubarb
  • 4 cups sliced strawberries, divided
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/8 teaspoon almond extract

For the topping:

  • 1 cup + 2 tablespoons nonfat plain or vanilla Greek yogurt
  • Fresh mint leaves, optional


  1. For the cake, preheat the oven to 400 degrees F.
  2. In a large bowl, mix flours, 1/4 cup sugar, powder, soda, salt and half of the orange zest.
  3. Mix in olive oil, buttermilk and almond extract until just incorporated.
  4. Spread mixture into a 9-inch square pan coated with cooking spray. Bake for 14 – 16 minutes or until just starting to turn light brown. Let cool in pan 10 minutes before cutting into 9 squares.
  5. For the sauce, add rhubarb, 2 cups strawberries, 1/4 cup sugar and 1/4 cup water to a large saucepan.
  6. Bring to a boil, then simmer 10 minutes, stirring frequently or until sauce is smooth.
  7. Remove from heat; mix in remaning strawberries, remaining orange zest and 1/8 teaspoon almond extract.
  8. For serving, split each square in half. Pour rhubarb strawberry sauce over bottom half, place top half of square on top and drizzle more sauce over top half. Top with 2 tablespoons of yogurt and fresh mint leaves, if desired.

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Time for a ruby red Rhubarb Recipe Roundup!
Rhubarb recipes from Teaspoon of Spice:
Rhubarb Slump: A Tribute to My Dad

Orange Rhubarb & Cheddar Crostini

Rhubarb Ice Cream

Strawberry Rhubarb Crisp

A few so many I got super side tracked rhubarb searches on Cooking Light, Healthy Aperture and Pinterest got me to some more yummy, healthier and gorgeous rhubarb recipes that I’m itching to make:
Rhubarb & Ginger Cocktail Emilie @ Scarborough Food Fair

Rhubarb & Apple SpreadJJ @ 84th & 3rd

Rhubarb Lentil Soup with Crème Fraîche Cooking Light

Rhubarb Yogurt Granola ParfaitTara @ Noshing with The Nolands

Rhubarb & Chipotle Grilled Salmon with Just Picked GreensReneé @ Sweet Sugar Bean

Rhubarb & Strawberry Lemonade – Hélène @ Tartelette

Do you like rhubarb? Any favorite recipes to share?


We’re Serena & Deanna, two dietitians who love food as much as you do!  

We're also moms and business owners who share our family recipes, healthy kitchen hacks and nutrition adventures while keeping it real in the kitchen with you.

We’re so glad you’ve stopped by!

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