May 12, 2014
Rhubarb is one of the most beloved wild foods. With our warm weather, it has a jumpstart, so get those recipes out and start using it!
Here is a simple, tart recipe for rhubarb cake. Luckily this one is a lower fat version, so enjoy with less guilt!
Submitted by Scott Koeneman
1 1/2 cups brown sugar
1/2 cup apple sauce
1 egg
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup skim milk
1 teaspoon brandy (or vanilla)
4 cups rhubarb, finely sliced
Topping
2 teaspoons cinnamon
1/2 cup sugar
1/4 cup coconut
1/4 cup chopped walnuts
Click here for complete instructions
Rhubarb is so inexpensive right now too. If you get a chance, buy all you can and freeze it. I like to freeze in 2 cup portions, perfect for a quick pie during the winter.
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