1/2 Cup sugar, 1/3 Cup Maple Syrup, ½ 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 350°s or until browned. A test straw should come out dry.
Serve with Pumpkin Frozen Yogurt. You know where to find the recipeJ
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