Recipe by amr81988
"Delicious, moist rhubarb cake, served with a caramel, brown sugar sauce."
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diced fresh rhubarb
heavy whipping cream
Made this tonight for Mother's Day and it came together beautifully, smelled great while baking, and came out of the pan without a hitch! Can't wait to taste it but will have to as the event is tomorrow. (I did "quality-check" the batter and YUM!) So far I'd give this a very high score!
I was looking for something a little different to use my rhubarb from the garden. This was very good, but a little sweeter than I would have liked. Next time I would add more rhubarb to offset the sweetness. The texture was perfect though.
Found this recipe last year. Double the rhubarb for sure!! I used maple syrup instead of sugar for the sauce (and also added an ounce or 2 of a liqueur I had handy). I substituted whole plain yogurt for the buttermilk. Substituted cream for the evaporated milk. I use coconut sugar for the cake portion . Also added some cinnamon to both the cake and sauce. HIGHLY recommend. The first time I made this my girlfriend who does not eat desserts tasted a bit out of politeness and ate 2 helpings!
* Percent Daily Values are based on a 2,000 calorie diet.
Special Rhubarb Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 144
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