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.