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Rhubarb Puree Cake


1 cup of rhubarb thawed and drained

2 whole eggs

4 tbsp of WF Raspberry Jam

8 tsp of grape seed oil

4 packets of apple oatmeal

1 tsp of baking powder

½ tsp of baking soda

2 tsp of cinnamon – or apple pie spice

Garnish – Optional

½ cup of thawed fine diced rhubarb

4 tbsp melted WF Jam or 4 tbsp of WF strawberry Syrup, or SF maple syrup


Puree the first 4 ingredients until smooth.

In a medium bowl place the next 4 dry ingredients and mix them well. Place the rhubarb puree in the bowl and stir well until all the dry ingredients are absorbed.

Spray a bundt pan with grape seed oil. Pour your batter into the bundt pan and tap to settle.

Bake at 350 degrees for 30 min, cool, invert onto plate and garnish.

This recipe makes 4 unrestricted servings – simply divide ingredients by 4 for a single serving recipe

Each serving contains ¼ cup of rhubarb, .75 ounce of protein, 2 tsp of grape seed oil , and 1 sweetener.

If you garnish count additional rhubarb and sweetener.

Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at:

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