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Healthier Moist Rhubarb Cake

downtonabbeycooks · March 29, 2012 ·

Rhubarb was a huge favorite of the Edwardians and continues to be found in spring and summer dining menus.  My lovely moist cake made healthier by cutting fat and sugar, and adding more fiber with whole wheat flour.

Healthier Moist Rhubarb Cake

4 from 2 votes
Print Recipe Pin Recipe
Cook Time 1 hour hr
Total Time 1 hour hr
Course Afternoon Tea, Dessert
Cuisine Edwardian, English

Ingredients
  

  • 1 1/2 cups brown sugar
  • 1/2 cup applesauce
  • 1 large egg
  • 2 cups whole wheat flour
  • 1 tsp. baking soda
  • 1 cup of buttermilk (milk with a squeeze of lemon)
  • 1 1/2 tsp. vanilla extract
  • 2 cups rhubarb, chopped
  • 1/4 cup Stevia
  • 1 tsp. ground cinnamon
Get Recipe Ingredients

Instructions
 

  • Preheat your oven to 350ºF
  • Mix the applesauce, brown sugar, and egg, then mix in the milk & vanilla.
  • Add the flour, salt, and baking soda and mix well combined and fold in the chopped rhubarb.
  • Pour in to a greased 9 inch cake tin.
  • Mix together the extra sugar and cinnamon, and scatter evenly over the cake batter.
  • Bake for 60-70 minutes, or until a skewer comes out clean.

Notes

Sadly I never met my Mother in Law as she passed before I married Lord D.  I did take care to bring her rhubarb plant home with me which blesses me each year with a great yield of fresh all summer long. I give some to friends and neighbors and have a number of rhubarb recipes from the Edwardians which I have adapted.
Tried this recipe?Let us know how it was!


Filed Under: Dessert, Garden Party, Mothers Day, Spring, Summer Tagged With: rhubarb cake

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About me

I am Pamela Foster. Food historian. Wife. Downton and Gilded Age fan. Foodie.

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