I found it on my favorite website to search for recipes!
Nope, NOT Pinterest.
The original recipe can be found here.
But, as always… I changed it.
This is my version:
- 1/4 cup shortening
- 1/4 cup applesauce
- 1/2 cup brown sugar
- 1 cup organic raw sugar
- Dash of nutmeg
- 1 egg
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 1/2 cups diced fresh rhubarb
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 tablespoon butter or margarine, melted
- 1 teaspoon ground cinnamon
Bake as directed on the original recipe.
Be aware that this is not like a normal cake batter. It’s NOT runny. It’s really rather thick and you are tempted to think that somewhere you made a mistake. Don’t worry, you didn’t. It’s SUPPOSED to be a thickness in between cake batter and cookie batter. You have to spread it in the pan with a spatula.
Just as I was throwing it in the oven…
I’ve baked this in both 2 8×8 pans and 1 9×11 pan. Both turned out great – just left it in there a few minutes longer for the bigger pan.
And then you have this:
And I used to hate rhubarb.
I remember having it in desserts when I was younger and feeling like it always had the texture of being celery. Which is not great in dessert.
This is cooked SO soft. You can hardly even tell the textural difference between the cake and rhubarb. They actually taste a little like strawberries baked in a coffee cake!
So so good. Will definitely be making more. 🙂