Made From Scratch Rhubarb Cake

The Outdoor Redhead 
3 cups raw Rhubarb cut
1  cup brown sugar
1/3 cup white sugar
1 tbs of Cinammon 
1 Farm Fresh Egg
1/2 cup butter
1 cup applesauce
1/2 tsp. salt
1 tsp. vanilla
2 cups flour


Wash and Cut your Rhubarb dicing it.  Fill a measuring cup up to 3 cups
Mix all dry ingredients except for your cinnamon and white sugar

Add liquid ingredients blending until it is all mixed and there are no lumps

Add in your rhubarb

Pour that mixture in a 9x13x2-inch pan

Take your cinnamon and white sugar mix it together,  then sprinkle on top of the cake. 

Prehead oven to 350°F Bake for 35 Minutes

Let cool,  you should have a moist yet sticky cake that is delicious! 


-Tashanna

2 thoughts on “Made From Scratch Rhubarb Cake”

  1. I made this with some rhubarb from the garden. I added strawberry jello to the top of a second one I made and it was delicious too 🙂

    Liked by 1 person

    Reply
  2. Pingback: Hard Work & Family Time – The Outdoor Redhead

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