Strawberry Rhubarb Spoon cake
New Favorite Summer Dessert!
Ingredients
3 tablespoons olive oil
3 tablespoons coconut oil, melted
0.5 + 1 tablespoon cups high-protein oat flour (Bob's Red Mill- I grind them to a flour)
1 scoop vanilla whey protein powder
2 teaspoons baking powder
0.5 cups monk fruit + Allulose sweetener (granulated)
0.5 teaspoons salt
2 large eggs
1 teaspoon vanilla extract
0.5 cups nonfat milk
0.5 cups Fage 0% Greek yogurt
2 tablespoons chia seeds
COMPOTE (you can make the day prior too)
1.5 cups rhubarb, chopped into 1/2" pieces
1.5 cups strawberries, hulled and quartered
0.3 cups monk fruit sweetener (for compote)
1 lemon, zested and juiced
Steps
1 Preheat & prep pan: Preheat oven to 350°F. Spray a 9-inch deep dish pie plate generously with coconut oil or avocado oil spray, making sure to coat the sides.
2. Start the compote — rhubarb first: Add 1.5 cups rhubarb, chopped into 1/2" pieces, 0.3 cups monk fruit sweetener (for compote), and the zest and juice of 1 lemon, zested and juiced to a small saucepan over medium heat. Cook, stirring occasionally, for 5–6 minutes 06:00 until the rhubarb just starts to soften.
3. Add strawberries: Add 1.5 cups strawberries, hulled and quartered to the pan. Cook another 3–4 minutes 04:00 until strawberries release their juice and soften slightly but still hold some shape. Remove from heat and cool. Skip cornstarch if the compote has thickened naturally.
4. Mix wet ingredients: In a large bowl, whisk together 3 tablespoons olive oil and 3 tablespoons coconut oil, melted. Add 2 large eggs, 1 teaspoons vanilla extract, 0.5 cups nonfat milk, and 0.5 cups Fage 0% Greek yogurt. Whisk until smooth and fully combined.
5. Add dry ingredients & rest: Add 0.6 cups high protein oat flour (Bob's Red Mill), 1 tablespoons vanilla whey protein powder (1 scoop, ~30g), 2 teaspoons baking powder, 0.5 cups monk fruit sweetener (granulated), 0.5 teaspoons salt, and 2 tablespoons chia seeds to the wet ingredients. Stir until just combined — don't overmix. Let batter rest 5 minutes 05:00 so the chia can absorb some liquid. Batter will look like runny cake batter, which is correct.
6. Assemble: Pour batter into the prepared pie dish and spread evenly. Spoon the cooled compote over the top — it will sink in slightly as it bakes, which is perfect.
7 Bake: Bake at 350°F for 50 minutes 50:00, until edges are firm and golden and the center is just barely jiggly. If the top browns before the center is set, cover loosely with foil and continue baking. Internal temp in the cake should read 200-205°F, or a toothpick should come out with just a few moist crumbs.
8. Cool, top & serve: Cool at least 15 minutes 15:00 before spooning into bowls. Whip a little heavy cream to soft peaks and fold in Siggi's vanilla yogurt (1 part cream to 2 parts yogurt) for the topping. Serve warm with a dollop on top.
Notes
Estimated macros per serving: ~190 cal, 10-11g protein, 18g carbs, 9g fat, 3.5g fiber, ~4g sugar.
Whey tip: Vanilla whey browns faster than flour — keep an eye on the top and cover loosely with foil if it colors before the center sets.
Pan: 9-inch deep-dish pie plate, sprayed generously with coconut or avocado oil spray, with sides included.
Batter consistency: Will look like runny cake batter — that's correct. The chia will absorb some liquid during the 5 min rest before baking.
Compote: Rhubarb + lemon juice + zest go in first. Strawberries added after. No cornstarch needed if the compote thickens naturally from the fruit.
Baking time: Check at 35 min but may need 45-50 min with oat flour and whey. Cover with foil if top browns before center sets. Done at 200-205°F internal temp in the cake, or toothpick with just a few moist crumbs.
Topping: Whip a little heavy cream to soft peaks, fold in Siggi's vanilla yogurt at 1 part cream to 2 parts yogurt.
