Jane's Grand Prize Winning Great Spring Rhubarb Coffee Cake for Diabetics!
By Paul Bushay 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!)
1/3 c softened butter
1/2 c splenda blend
1 egg beaten
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
1In large bowl, combine butter and splenda blend. Beat until fluffy. Add egg, vanilla and milk. Beat thoroughly.
2In another bowl, mix together flour, baking powder, and salt. Add splenda blend mixture to dry ingredients. Stir until mixed well.
3Pour in a 9x13 greased pan. Spoon fruit evenly, within 1/2 inch from edges. Combine topping ingredients and evenly layer over fruit.
4Bake uncovered in a preheated 350 degree oven for 45-50 minutes until the toothpick comes out clean. Let cool before serving.
5WHEN 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.