Low Fat Rhubarb Cake
Indulge guilt-free with this delightful Low Fat Rhubarb Cake—perfectly moist, tangy, and full of flavor! This recipe swaps traditional high-fat ingredients with healthier alternatives like unsweetened applesauce and low-fat buttermilk, creating a lighter yet satisfying dessert. Fresh, vibrant rhubarb adds a tart and refreshing twist, while warm cinnamon spices up every bite. Ready in just over an hour, this easy-to-make dessert is a great option for brunches, tea time, or even as a weeknight treat. Serve it slightly warm or at room temperature for a wholesome and naturally sweet cake that’s as delicious as it is nourishing.
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Recipe Information
Ingredients
- 300 grams fresh rhubarb
- 200 grams all-purpose flour
- 150 grams granulated sugar
- 100 grams unsweetened applesauce
- 120 milliliters low-fat buttermilk
- 2 large eggs
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Wash the rhubarb stalks and cut them into small 1/4-inch pieces. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, beat the eggs with the sugar until the mixture is light and fluffy. Stir in the vanilla extract, applesauce, and buttermilk until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to over-mix.
Fold in the chopped rhubarb pieces with a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
Slice and serve the cake slightly warm or at room temperature. Enjoy your low-fat rhubarb cake!
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2996 mg | 130% | |
| Total Carbohydrate | 342.5 g | 125% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 169.8 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 516 mg | 40% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1498 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
