Strawberry rhubarb cake

Directions10 minutes
Cook time60 minutes
Makes10 servings


Preheat oven to 160°C (325°F) and line the bottom of a 20 cm (8") springform pan with parchment paper.

In a bowl, combine the first three dry ingredients.

In a large bowl, cream the margarine, sugar, apple sauce, and vanilla.

Stir in eggs, one at a time.

Fold the dry ingredients into the mix.

Pour the cake dough into the pan, add fruit, and sprinkle with cinnamon.

Bake for about one hour or until a toothpick comes out clean.


  • 310 ml (1¼ cup) whole wheat flour
  • 7.5 ml (½ tbsp.) baking powder
  • Pinch of salt
  • 125 ml (½ cup) margarine (room temperature)
  • 175 ml (¾ cup) sugar
  • 125 ml (½ cup) unsweetened apple sauce
  • 10 ml (2 tsp.) vanilla
  • 2 eggs
  • 500 ml (2 cups) rhubarb, chunks
  • 250 ml (1 cup) strawberries, sliced
  • 1–2 ml (¼–½ tsp.) ground cinnamon


As fruit comes into season, try other tasty combos like raspberry/plum, blueberry/nectarine, apple/cranberry, and others.

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