Thursday, June 16, 2011

Fabulous Rhubarb Cake

     You have to make this cake from The Rhubarb Compendium if only to smell the amazing aroma of apples and cinnamon that will drift from your camp oven.  This is another throw it all in the mixing bowl and stir type of recipe, chopping the rhubarb is the hardest part of the process.  The thick batter bakes into a moist, sweet coffee type cake with a sugary crust.  Bake it in your 12 inch oven, lined with parchment if you can.  Mine baked in 30 minutes with 12 coals in a ring around the bottom and 24 on top.  If you can't find fresh rhubarb I'm sure you could use frozen, either way, this scrumptious cake won't let you down.

 Fabulous Rhubarb Cake
1 1/2 cups raw rhubarb, cut fine
1  cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup butter or margarine
1 cup applesauce
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 cups flour
1/4 cup sugar for topping
1 tsp cinnamon

     Lightly oil or spray a 12 inch dutch oven.  Line with parchment paper.
     In large mixing bowl cream sugars and butter; add egg and salt.  Stir in applesauce, soda, vanilla, and flour.  Carefully stir in rhubarb. 
     Pour in prepared dutch oven and sprinkle with 1/4 cup white sugar and 1 tsp cinnamon.  Bake at 375 degrees for 30 minutes or until tester comes out clean.  Let cool for 15 minutes before removing from oven.  Serve warm. 

Sprinkle batter with sugar and cinnamon

Serve for breakfast or dessert

Mmmmmm, this is SO good

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