PINEAPPLE RHUBARB cake squares recipe, (vegan)

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PINEAPPLE RHUBARB cake squares, (vegan)
WRITTEN RECIPE below the video in the comments.
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PINEAPPLE-RHUBARB CAKE SQUARES

PINEAPPLE RHUBARB topping.
Cook 2 cups chopped rhubarb, covered, in microwave on high for 5 minutes
Add 1 can (approx. 2 cups) pineapple tidbits with the juice
Add 2 tablespoons of corn starch.
Optional: add 1/2 cup sugar for a sweeter version.
Mix together.
Cook on high in microwave for approx. 10 minutes or until the corn starch has thickened.
(Pour onto a cookie sheet for speedy cooling.)

Preheat oven to 350 Fahrenheit
In a large bowl, mix together:
1 1/2 cups flour
1 cup sugar
1/2 teaspoon cinnamon (optional)
1 teaspoon baking SODA

ADD:
1 cup milk (dairy or vegan)
1/4 cup cooking oil of your choice
1 Tablespoon vinegar (I used apple cider)
Mix to form a batter
Pour into a greased pan (I used a 10 inch by 14 inch pan)

Bake at 350 degrees Fahrenheit until a toothpick inserted in the center comes out clean.

When cake is baked, allow to cool.
Pour rhubarb-pineapple mixture over the top.
Sprinkle with shredded coconut.
(Coconut can be toasted in a skillet on top of the stove, or spread out on a plate in the microwave.)

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7 thoughts on “PINEAPPLE RHUBARB cake squares recipe, (vegan)

  1. PINEAPPLE-RHUBARB CAKE SQUARES

    PINEAPPLE RHUBARB topping.
    Cook 2 cups chopped rhubarb, covered, in microwave on high for 5 minutes
    Add 1 can (approx. 2 cups) pineapple tidbits with the juice
    Add 2 tablespoons of corn starch.
    Optional: add 1/2 cup sugar for a sweeter version.
    Mix together.
    Cook on high in microwave for approx. 10 minutes or until the corn starch has thickened.
    (Pour onto a cookie sheet for speedy cooling.)

    Preheat oven to 350 Fahrenheit
    In a large bowl, mix together:
    1 1/2 cups flour
    1 cup sugar
    1/2 teaspoon cinnamon (optional)
    1 teaspoon baking SODA

    ADD:
    1 cup milk (dairy or vegan)
    1/4 cup cooking oil of your choice
    1 Tablespoon vinegar (I used apple cider)
    Mix to form a batter
    Pour into a greased pan (I used a 10 inch by 14 inch pan)

    Bake at 350 degrees Fahrenheit until a toothpick inserted in the center comes out clean.

    When cake is baked, allow to cool.
    Pour rhubarb-pineapple mixture over the top.
    Sprinkle with shredded coconut.
    (Coconut can be toasted in a skillet on top of the stove, or spread out on a plate in the microwave.)

  2. Grandma made straight rhubarb cobbler and boy was it tart! I think I’d add straberries and a bit more sugar.

    1. Yes, rhubarb is really tart… as kids we would sit in a circle and have a contest… who could eat rhubarb without making a face… such a challenge!

  3. This looks good Emi. I love rhubarb, but unfortunately I live in a place where I can’t get it. I really miss it.

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