Rhubarb Cake


1/2 Cup sugar, 1/3 Cup Maple Syrup, Cup pumpkin puree, 1 Tablespoon Baking Powder, 4 ounces Cream Cheese, 2 eggs, 1/2 Cup brown sugar, 1 Tsp salt, 1 Tsp Nutmeg, 1/4 Tsp Allspice, 1/2 Tsp Ground Cloves, 1 cup of my pancake mix, 1 Cup white flour and 1 Tablespoon of Vanilla.

Add 2 Cups chopped rhubarb (1/2 inch pieces work just fine) and mix.

Pour into a greased 9x13 baking dish and a add topping made by mixing 1/2 Cup flour, 4 ounces butter, 1/2 Cup Coconut and 1 Tsp Cinnamon. Bake for 40 minutes at 350s or until browned. A test straw should come out dry.

Serve with Pumpkin Frozen Yogurt. You know where to find the recipeJ

Comments to recipes@dougspalding.com

Back to Doug's Home Page