May 25, 2010, Posted by Carmen Lopez Marshall at 4:42 pm | 1 Comment

My friend Sarah Hassebroek brought a RHUBARB CAKE to a meeting for us to try. OMG!  It was the best rhubarb dessert I ever tried!  Here is the recipe.  Prepare it and enjoy!



  • 1 1/2 cups packed brown sugar
  • 1/3 cup unsweetened applesauce
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup milk
  • 2 1/2 cups rhubarb, chopped
  • 1/2 cup sliced almonds
  • 1/3 cup white sugar
  • 1 tablespoon butter, melted
  • 1/4 cup sliced almonds


  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
  2. In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb. Pour into prepared pans.
  3. In a small bowl, combine white sugar and butter or margarine. Sprinkle topping over batter. Put the nuts into the mix but only on top.
  4. Bake for 40 to 45 minutes, or until the cake tests done.

NOTE:  NOT bake it in a shiney aluminum baking pan. The rhubarb reacts to the metal and while it doesn’t affect the cake, it does damage the pan with spots where ever the rhubarb touches the pan.

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Currently have 1 Comment

  1. Zoila says:

    That looks yummy!

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