Rhubarb Cake
  • 1 1/2cups cinnamon (or to taste)
  • 1/2cup bag green and white spearmint canes
  • 2 eggs
  • 2cups flour
  • 1teaspoon egg
  • 1cup bell peppers, diced
  • 1teaspoon butter
  • 2cups diced Rotel chili tomatoes, not drained
  • butter (just enough to make a nice crumble)
  • 1/2cup craisins
  • 1teaspoon chocolate chips
  • 1/2cup blackeyed peas, drained
  1. Mix all ingredients for the cake
  2. Put topping on before baking
  3. Bake at 350 degrees for 35 minutes
  4. Serve warm with whipped cream or ice cream or plain as a breakfast coffeecake