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

Paul Bushay Recipe

By Paul Bushay chefbunyan

Prep Time:
Cook Time:

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!)


1/3 c softened butter
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
1/2c packed splenda brown sugar blend
1/4 c melted butter
2 t cinnamon
1/2 c finely chopped walnuts or pecans

Directions Step-By-Step

In large bowl, combine butter and splenda blend. Beat until fluffy. Add egg, vanilla and milk. Beat thoroughly.
In another bowl, mix together flour, baking powder, and salt. Add splenda blend mixture to dry ingredients. Stir until mixed well.
Pour in a 9x13 greased pan. Spoon fruit evenly, within 1/2 inch from edges. Combine topping ingredients and evenly layer over fruit.
Bake uncovered in a preheated 350 degree oven for 45-50 minutes until the toothpick comes out clean. Let cool before serving.
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

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Linda E. carbfan
Apr 7, 2013
thanks for giving the diabetics an alternative. looks wonderful, both recipes.
Feb 22, 2012 - penny jordan shared this recipe with discussion groups: TRIED & TRUE RECIPES "Diabetic - Friendly" For Diabetics Pies, Pies & More Pies...
Nancy Hearell rayna304
Jun 15, 2011
You have some great recipes Paul. I have saved several of them. I will be trying some of them soon. I have recently cut flour and sugar out of my diet and I feel better than I have in years. My blood pressure is lower, my A1C level is lower and I have lost nearly 20 pounds just since May 17th. I have cut my insulin dosage to less than half of what I used to take. I now take 12 units of Humulin R and 26 units of Humulin N in the am and 5 units of each in the pm. Occasionally if I eat a few extra carbs I have to take about 4 or 5 units of Humalog. Lantus doesn't seem to work for me. My doctor put me on it once and my blood sugars always ran high. Now they pretty much stay in the low 100's. My doctor said he is anxious to check my levels (cholesterol, triglycerides, etc.) in a couple more months to see how much better they are, and of course, the weight lost. My asthma has been better and I never have heartburn anymore, which I used to have all the time. Eating low carb is also better for your heart. There is a lot of heart disease on my dad's side of the family especially. My dad, his dad, my aunts, uncles and cousins on that side of the family have either died young from heart attacks or have heart problems. I also had a brother who died from a heart attack at 42. Scary stuff. That's why a lot of cardiologists recommend eating a low carb diet now. But there a still a lot that don't too. I have a friend who had a major heart attack several years back, had to be life-flighted to the hospital, almost died, but refused heart surgery. After he was released from the hospital he started eating a low carb diet and went for chelation treatments and within months he no longer needed heart surgery and his arteries were no longer clogged. Made a believer out of me. I also had a couple of sores on my legs that have healed since I've been eating low carb that wouldn't heal for years before. This is working great for me. I want to try the peanut butter cookies another gentleman posted on here (I can't think of his name at the moment) The only ingredients are peanut butter, splenda, and an egg. Splenda gives me a headache so I want to try the new sweetener made with xylitol called Ideal. I have to order it online because none of the stores here carry it yet. It's supposed to taste really good, and you can cook with it, bake with it, etc. I usually use Stevia to sweeten things but only a packet at a time and the cookies call for a cup of sweetener. Another thing I like about low carb is I no longer have cravings for sweets like I used to. I couldn't go a day before without having dessert. Between the sweets and the insulin I had gained a lot of weight. I figure it will take me about a year to lose it all. Wishing you good health now and in the future!
Paul Bushay chefbunyan
Jun 15, 2011
Nancy, I've been hearing this all along too, But my diabetic educator (33 yrs experience, masters degree in nutrition and diet, wrote her masters thesis on diabetic nutrition) disagrees as long as you keep the portions SMALL. EVERY cookbook I've got that was written by the American Diabetes Association has recipes that call for white flour and sugar, I've eaten a lot of them and have had no problems. I'm type 1 as well and I take 1000mg Metformin 2 times a day, 10mg Glipizide once a day 100 units of Lantus insulin at bed time, and, depending on my blood sugar levels 5 to 10 units of Humalog insulin 15 minutes before a meal. All of the recipes that I've posted here on JAP as diabetic have received my diabetic educators blessing as OK
Nancy Hearell rayna304
Jun 15, 2011
Diabetics (I've been a Type 1 for over 38 years) not only have to watch their sugar intake but also carbohydrate intake. Diabetes is the body's inability to metabolize carbohydrates. White flour and white sugar are both bad for our bodies. Some health providers may disagree but others (more and more all the time) are realizing this.