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Rhubarb Puree Cake :

Picture as shown is 4 Unrestricted servings _ divide by 4 for single serving


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

1/2 tsp of baking soda

2 tsp of cinnamon - or apple pie spice

Garnish - Optional

1/2 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, mix 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 bundt pan and tap to settle.

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

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