Rhubarb & Blueberry Pink Lemonade
Rhubarb & Blueberry Pink Lemonade could be just the gluten free, dairy free, paleolithic, and lacto
Grandma B's Rhubarb Cake
Details
- Serving Size: 15
- Vegetarian: True
- Weight Watchers: 9 Points
Cuisine
- dessert
Ingredients
- 1/2 cup apple sauce
- 1 teaspoon baking powder
- 1 teaspoon brandy (or vanilla)
- 1 1/2 cups brown sugar
- 2 teaspoons cinnamon
- 1/4 cup coconut
- 1 egg
- 2 cups all-purpose flour
- 4 cups rhubarb, finely sliced
- 1/2 teaspoon salt
- 1 cup skim milk
- 1/2 cup sugar
- 1/4 cup chopped walnuts
Instructions
Mix together cake ingredients and pour into a 9x13 pan sprayed with non-stick.
Combine sugar, cinnamon and coconut, top cake with mixture and walnuts.
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