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Jen's Strawberry Rhubarb Banana Cake

This is a delicious spring time recipe that I joke we could have named Everything But The Kitchen Sink cake. It is extremely moist and pairs well with a cup of coffee while sitting outside enjoying the springtime weather!
Prep Time20 mins
Cook Time40 mins
Course: Dessert
Keyword: banana, cake, rhubarb, springtime recipes, strawberry
Servings: 18 servings

Ingredients

  • 1 cup Milk
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 ½ cups brown sugar
  • cup vegetable oil
  • 1 egg
  • cups all purpose-flour
  • 1 tsp salt
  • 1 tsp baking soda
  • cups chopped rhubarb
  • cup chopped strawberries
  • 2 ripe bananas

To drop on to top of cake batter

  • ½ cup brown sugar
  • 2 tbsp melted butter

Frosting/Glaze

  • cups powdered sugar
  • 3 tbsp milk

Instructions

  • Preheat oven to 325*
  • Spray a 9X13 pan with cooking spray
  • Combine 1 cup of milk, vanilla, and lemon juice in a glass bowl and let sit for 10 minutes
  • Mix egg, bananas, oil, and 1 ½ brown sugar in a bowl
  • In a separate bowl mix flour, salt, and baking soda
  • Add strawberries to egg/oil mixture and stir
  • Fold dry ingredients in a little at a time, then add
  • Add rhubarb
  • Pour mixture into sprayed cake pan
  • Combine melted butter and 1/2 cup brown sugar, drop spoonfuls onto the top of the cake batter in various locations.
  • Bake cake at 325* for 40 minutes or you can put a toothpick in center of cake and it comes out clean.
  • Remove cake from oven and let cake cool

Frosting/Glaze

  • Mix powder sugar and milk until it makes a thick glaze
  • Pour over cool cake
  • Cut and serve

Based on my other recipe, you know we love rhubarb and I love spring! What better way to celebrate spring than with another rhubarb recipe? My husband would probably say something about morels, but I say rhubarb!

I "invented" this recipe the other day and it didn't last long at all! I took some to my parents and some to my in-laws and we cleaned up the rest. Oops! No kidding, though, it is that delicious. The girls and I joked that I could have named it Everything But The Kitchen Sink Cake because we decided at the last minute to use some strawberries that were going bad in the fridge. I just cut off the "bad" parts and used the good parts. Another variation of this could be done with raspberries, too.

Go grab some rhubarb from your garden or grab some from the freezer and make this delicious springtime dessert!

From the gravel road,

Jen

This is an old post, but one that people ask me about often! Hope you enjoy it!

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I love this quote, it is so true the more organized I am on Sunday the better week I have. It is a great day to reflect, plan, and thank the good Lord for the beautiful life we have been blessed with. Remember how I mentioned the other day my new found love for Aromas Coffee Bar and their skinny vanilla chai tea? Since I only go to Charles City twice a week I had been experimenting with different kinds of chai tea bags and found nothing that worked.  🙁  So, I did what every 30's something woman would do...scoured Pinterest! I found quite a few recipes, but none that I loved.  This weekend I concocted my own skinny vanilla chai tea!!! It comes nowhere near to Aaromas, but it is probably as close as I will get at home.  It made a large Tupperware full and will probably last a few weeks, well maybe, all four of us have really been loving it!  The recipe that I came up with is at the bottom of this post.

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The mixture looks like this, you can run it through a food processor until it is a fine powder.
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A little game of UNO and some more skinny vanilla chai tea after supper!

SCHMITT'S SKINNY VANILLA CHAI TEA

- 1 Cup Non Dairy Creamer

- 1 Cup Non Dairy Vanilla Creamer

-1 Cup Non Dairy Powdered Milk

- 1 1/2 Cups Instant Tea, unsweetened

- 2 teaspoons ground cinnamon

- 2 teaspoons ground ginger

- 1 teaspoon ground cloves

- 1 teaspoon nutmeg

-1 teaspoon all spice

- 1 teaspoon of cardamom

- 3/4 cup of sugar

Mix all powdered ingredients together in a Tupperware container.  You will add 2 Tablespoons to 8 oz. of water or hot milk.  To make this skinny you will need to use skim milk or almond milk.  I like to heat the almond milk or milk to 145 degrees.  That makes the perfect drink for our family!  Next time I am going to experiment with less sugar and I am going to keep track of how many drinks this mixture makes. I am guessing it will last at least a couple of weeks in a tightly stored container.  It would make a great gift to give someone in a pint jar with the directions to make a nice cup!

Do you like to make things homemade?

Have you ever made homemade do it yourself gifts?

From The Gravel Road-

Jen

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