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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.