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

Paul Bushay

By
@chefbunyan


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!)

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Rating:

Comments:

Serves:

15

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

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

TOPPING INGREDIENTS

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

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