Paul Bushay Recipe

Jane's Grand Prize Winning Great Spring Rhubarb Coffee Cake for Diabetics!

By Paul Bushay chefbunyan


Recipe Rating:
 2 Ratings
Serves:
15
Prep Time:
Cook Time:
Cooking Method:
Bake

Paul's Story

Jane's WONDERFUL recipe for US! Thank you Jane for letting me make this Diabetic safe! (He says as he stuffs a LARGE piece into his mouth!)

Ingredients

1/3 c softened butter
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1/2 c splenda blend
1 egg beaten
1t vanilla
1 c milk or buttermilk ( i use buttermilk but no big deal)
2 c flour
1 tablespoon baking powder (yes, 1tablespoon)
1/2 t sea salt
3 1/2 c frozen or fresh fruit of choice, thawed and drained
TOPPING INGREDIENTS
1/2c packed splenda brown sugar blend
1/4 c melted butter
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2 t cinnamon
1/2 c finely chopped walnuts or pecans

Directions Step-By-Step

1
In large bowl, combine butter and splenda blend. Beat until fluffy. Add egg, vanilla and milk. Beat thoroughly.
2
In another bowl, mix together flour, baking powder, and salt. Add splenda blend mixture to dry ingredients. Stir until mixed well.
3
Pour in a 9x13 greased pan. Spoon fruit evenly, within 1/2 inch from edges. Combine topping ingredients and evenly layer over fruit.
4
Bake uncovered in a preheated 350 degree oven for 45-50 minutes until the toothpick comes out clean. Let cool before serving.
5
WHEN USING FRESH RHUBARB: To tenderize it just put it in a saucepan with a little water and simmer it until it's just nicely pierced with fork. Do not sweeten it because the brown sugar topping will do that. I usually use frozen rhubarb that is room temp, but will use fresh in season. I'm going to try to freeze the rhubarb this year.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy


  • Comments

  • 1-5 of 25
  • user
    Paul Bushay chefbunyan - Jun 19, 2010
    Use the buttermilk!! And fresh rhubarb if you can find it!
  • user
    JANE LOUISE lovinspoonful - Jun 20, 2010
    Definitely use the buttermilk! So, Paul, did you say you did make this? It sounds too good to be true if you found it to work. I have used Splenda for baking for the past 4 years but never tried it on this recipe. Let me know if it works. I am pleased you were able to make it work for diabetics! This is why I like Just A Pinch...we can take somebody's recipe and tweak it to make it our own.
  • user
    Paul Bushay chefbunyan - Jun 20, 2010
    Hi Jane!

    I use Splenda Blend it's a blend of Splenda & sugar and if you recipe calls for say 1 cup of sugar you use 1/2 cup of Splenda Blend and it works because you don't get that lousy artificial sweetener taste. Same with the Splenda Brown Sugar Blend. Yes I made it just the way I posted it here and oh mercy was it good! My great great niece Faith who is 7 was with me. She called the rhubarb red celery. She is the pickiest eating kid I have ever seen and even she liked it so it had to be good!
  • user
    JANE LOUISE lovinspoonful - Jun 20, 2010
    Great! Since I eat like you do I will put this in my "allowed" recipe box. You MUST try my sugar free banana nut bread if you haven't already. There is absolutely no way anyone can know it's made with Splenda. I have been using Splenda for 5 years now and I have no side effects from it...like some have suggested. However, I don't eat 10 pieces of sugar free candy either. I eat 1 or 2 a day or several times a week maybe. All things in moderation you know...
    I've never known of anyone to die of Splenda but I know many who have died of sugar. Right? When I get down to Franklin to claim my prizes and perform my recipe I will mention that you indeed made this recipe with Splenda and it worked. I guess I will be in front of a viewing audience of some sorts....not sure yet quite what to make of it all. Have a good week!
  • user
    Paul Bushay chefbunyan - Jun 20, 2010
    Yes ma'am! I'm making the coffee cake for church next week! I made Pam Martin-Allen's Whipping Cream Biscuits this morning for my Biscuit's & Gravy Brunch Casserole but I still need to tweek that one 'cause it has too many carbs. I see Kate, my Diabetic Educator on Tuesday and I'm taking a box of recipes with me. I have an hour with once every month and I'm going to put her to task! I had my 5 youngest great nieces & Faith help me count all of the recipes I had in this old 2 drawer file cabinet and it stunned me to find out I have over 2400! Kate, STAND BY!!!