Ingredients
Scale
Wet ingredients:
- 3 large eggs
- 1 cup sugar
- 1/4 cup canola or olive oil
- 2 teaspoons real vanilla extract
- 1 cup / 8 oz Plain low-fat or non-fat yogurt
Dry ingredients:
- 1 1/2 cups flour
- 1/2 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
and the Fruit!
- 1 cup clean, chopped rhubarb
- 1 cup chopped clean strawberries
For the rum sauce:
- 1 cup strawberries
- 1/2 – 1 cup rhubarb
- 1 teaspoon vanilla extract
- 2 Tablespoons rum + 2 Tablespoons amaretto (or 1/4 cup rum)
- 3 Tablespoons honey
- 1/2 cup water
- 1/3 cup powdered sugar
- 1 Tablespoon cornstarch mixed with 2 Tablespoons water
Instructions
- Preheat the oven to 350 degrees. Prepare your bundt pan by spraying with cooking spray, then dust with flour.
- In a large mixing bowl, beat the eggs until they are frothy, then, with the beater on, add the sugar just a bit at a time (like a Tablespoon or so), beating as you add the sugar for about 3 minutes total.
- Add the oil and vanilla and blend shortly to mix.
- At this point, I put away my beaters and got out my mixing spoon because I didn’t want to break down the yogurt. Fold in the yogurt, then fold in the dry ingredients JUST until mixed.
- In a separate bowl, toss the berries and rhubarb with a tablespoon of flour, then sprinkle them onto the batter and gently fold them into the batter.
- Spoon the batter into the prepared pan and spread it out evenly. Bake at 350 F. for about 45 – 55 minutes or until a wooden pick or knife inserted in center comes out clean.
- While the cake is baking, prepare the sauce: put all the sauce ingredients except the cornstarch into a saucepan and bring to a boil. Let boil for a few minutes, stirring frequently, until the rhubarb is completely soft and begins to fall apart, then stir in a bit of the cornstarch mixture and stir. Add just enough cornstarch liquid in little bits, stirring and cooking, until the sauce is thickened to your liking.
- Serve the cake with vanilla ice cream (or frozen yogurt!) and the sauce to drizzle over top.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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