Low Fat Rhubarb Cake

Light, moist, and bursting with tangy flavor, this Low Fat Rhubarb Cake is the perfect guilt-free treat for any occasion. Made with fresh rhubarb, unsweetened applesauce, and low-fat buttermilk, this cake achieves its deliciously soft texture without relying on excessive fats. A hint of cinnamon enhances the natural sweetness of the rhubarb, while a touch of vanilla adds a comforting depth to every bite. Perfect for spring or summer, this easy-to-make dessert comes together in just 20 minutes of prep time and provides 12 luscious servings. Ideal as a healthier option for tea time, brunch, or a light dessert, this low-fat rhubarb cake will leave you feeling indulgent—but not overindulgent.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2

Wash the rhubarb stalks and cut them into small 1/4-inch pieces. Set aside.

Step 3

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

Step 4

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.

Step 5

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to over-mix.

Step 6

Fold in the chopped rhubarb pieces with a spatula until evenly distributed throughout the batter.

Step 7

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

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.

Step 10

Slice and serve the cake slightly warm or at room temperature. Enjoy your low-fat rhubarb cake!

Nutrition Facts

Serving size	(995.6g)

Amount per serving	% Daily Value*
Calories	1621.8

Total Fat 13.8g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 377.1mg	0%
Sodium 2995.6mg	0%
Total Carbohydrate 342.5g	0%
Dietary Fiber 13.3g	0%
Total Sugars 169.8g
Protein 39.7g	0%

Vitamin D 144.4IU	0%
Calcium 515.9mg	0%
Iron 12.5mg	0%
Potassium 1498.3mg	0%

*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.

Source of Calories

Fat: 7.5%

Protein: 9.6%

Carbs: 82.9%