Ingredients
Scale
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
Instructions
- For the cake, preheat the oven to 400 degrees F.
- In a large bowl, mix flours, 1/4 cup sugar, powder, soda, salt and half of the orange zest.
- Mix in olive oil, buttermilk and almond extract until just incorporated.
- 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.
- For the sauce, add rhubarb, 2 cups strawberries, 1/4 cup sugar and 1/4 cup water to a large saucepan.
- Bring to a boil, then simmer 10 minutes, stirring frequently or until sauce is smooth.
- Remove from heat; mix in remaning strawberries, remaining orange zest and 1/8 teaspoon almond extract.
- 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.