Pat G sent a yummy dessert recipe that was a big hit in her family. Rhubarb desserts are a fun part of spring for many, but a boat-load of sugar is used in most recipes to counteract the sour. This recipe uses heat-stable sucralose, bringing down the sugar load considerably. Pat gives this one two thumbs up!
Pat's Rhubarb Crunch Cake ---makes 12 servings
1/2 cup butter and canola oil blend
1 1/2 cups sucralose (Splenda)
1 teaspoon vanilla extract
2 cups whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup chopped walnuts*
4 cups rhubarb, chopped
1 tablespoon whole wheat flour
1 cup oats
3 Tbsp butter and canola oil blend*
2 teaspoons ground cinnamon
1 cup packed brown sugar blend (1/2 sugar sub, 1/2 brown sugar)
- In a large bowl, cream together butter blend and Splenda. Beat in egg and vanilla.
- In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
- Toss rhubarb with 1 tablespoon flour, and stir into batter. Add walnuts.
- Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
- For topping, blend together 1/4 cup butter blend, cinnamon, and brown sugar blend, and sprinkle evenly over batter.
Bake at 350 degrees for 45 minutes. Best served warm.
Nutrition Data: 5 units, 252 calories, 11 g fat, 86 mg cholesterol, 31 g carbohydrates, 4 g fiber, 11 g sugar, 8 g protein.
*I took the liberty of cutting the walnuts in half and reducing the butter in the topping to bring the calorie count down.