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Proudly Australian

Strawberry Rhubarb Cake

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Makes 12 slices


1/4 cup/60g/2 oz butter at room temperature 1 1/4 cup/225g/7.9 oz Natvia 1 tsp vanilla 2 eggs 1 cup/250g/8.4 oz plain yogurt (low fat) 2 cup/300g/7.5 oz plain flour 1 1/2 tsp baking powder 1/4 tsp salt 1 tsp cinnamon 1/2 cup/60g/2 oz sliced strawberries 1 1/2 cup/180g/6.6 oz diced rhubarb


  1. Preheat oven to 170°C and grease and flour a cake pan.
  2. Paddle butter until light and fluffy and add Natvia and mix until combined.
  3. Add egg, vanilla extract, and yogurt and mix until combined.
  4. Add flour, salt, cinnamon, and baking powder and mix until combined.
  5. Add rhubarb and strawberries and mix just until combined.
  6. Pour into prepared pan and bake for 30-45 minutes until golden brown and a toothpick comes out clean.
  7. Allow to cool slightly and flip out of pan.
  8. Allow to cool completely and keep in airtight container for up to 4 days.
No nutritional info supplied

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