Best Rhubarb Cake (Healthier Version)
Enjoy this deliciously moist rhubarb cake without feeling guilty at all, and the best of all is that this cake is packed with goodness!
Yield
16 servingsPrep
15 minCook
55 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
brown sugar
|
*
|
| ¼ | cup |
sugar
white |
|
| 1 | large |
eggs
|
|
| 1 | cup |
milk, 1%
or any milk you prefer |
* |
| ½ | cup |
vegetable oil
grapeseed oil, or canola oil, or light olive oil |
|
| 2 | tablespoons |
applesauce
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
butter, unsalted
cut into small pieces |
|
| 1 ½ | cups |
whole-wheat flour
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
baking soda
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | cups |
rhubarb
cut into 1/2-inch slices |
*
|
| Topping | |||
| ½ | cup |
brown sugar
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
walnuts
or pecans, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
brown sugar
|
*
|
| 59 | ml |
sugar
white |
|
| 1 | large |
eggs
|
|
| 237 | ml |
milk, 1%
or any milk you prefer |
* |
| 118 | ml |
vegetable oil
grapeseed oil, or canola oil, or light olive oil |
|
| 3E+1 | ml |
applesauce
|
*
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
butter, unsalted
cut into small pieces |
|
| 355 | ml |
whole-wheat flour
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
baking soda
|
|
| 0.6 | ml |
salt
|
|
| 473 | ml |
rhubarb
cut into 1/2-inch slices |
*
|
| Topping: | |||
| 118 | ml |
brown sugar
|
*
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
walnuts
or pecans, chopped |
|
Directions
Preheat the oven to 350℉ (180℃). Well grease a 9 by 9-inch baking pan with butter, and set aside.
In a medium bowl, add the brown sugar, sugar, egg, milk, grape seed oil, applesauce, and vanilla extract.
Whisk until the mixture is well blended. Set aside.
In another large mixing bowl, whisk together the whole wheat flour, all-purpose flour, cinnamon and baking soda until well combined.
Pour the liquid mixture into the dry mixture, and mix with a wooden spatula until just incorporated and no dry spot remains.
Fold in the rhubarb until evenly distributed.
Pour the batter into the prepared baking pan, and even the top with the spatula.
Mix the topping ingredients together in a small bowl.
Sprinkle the topping ove the batter.
Bake in the preheated oven for about 55 minutes or until a wooden skewer inserted into the center comes out clean.
Remove from the oven and let cake cool on a wire rack.
Serve warm or at room temperature with whipped cream or ice cream.
The cake tastes delicious on its own. Enjoy!
