Grandma B's Rhubarb Cake
Grandma B's Rhubarb Cake is a lacto ovo vegetarian recipe with 15 servings. This dessert has 209 calories, 3g of protein, and 2g of fat per serving. For 45 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of rhubarb, baking powder, brandy, and a handful of other ingredients are all it takes to make this recipe so tasty. 2 people found this recipe to be tasty and satisfying. It is perfect for Mother's Day. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is not so amazing. Similar recipes include Grandma’s Rhubarb Pie, Grandma's Strawberry-Rhubarb Pie, and Rhubarb Instant Pot Cake (Rhubarb Upside Down Cake) - Rachel Cooks.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
- 0.5 cup apple sauce
- 1 teaspoon baking powder
- 1 teaspoon brandy
- 1.5 cups brown sugar
- 2 teaspoons cinnamon
- 0.25 cup coconut
- 1 egg
- 2 cups flour
- 4 cups rhubarb
- 0.5 teaspoon salt
- 1 cup skim milk
- 0.5 cup sugar
- 0.25 cup walnuts
Instructions
- 1
Mix together cake ingredients and pour into a 9x13 pan sprayed with non-stick.
- 2
Combine sugar, cinnamon and coconut, top cake with mixture and walnuts.
- 3
Bake for 30 minutes.
- 4
Serve warm.