This is a quick and easy dessert. It is surprisingly tender and moist. Cut each piece and serve it upside-down.
- 3 cups rhubarb, diced
- 1/4 cup sugar
- 1/2 cup Splenda or additional sugar
- 1 egg
- 3/4 cup sugar
- 1/2 cup reduced fat sour cream
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1 cup flour
- 3/4 cup chopped walnuts, optional
Preheat oven to 350 degrees. Butter a 9inch pie pan. Place rhubarb in baking pan. Sprinkle with sugar and Splenda. Set aside.
In a large bowl, combine all topping ingredients. Mix well. Spoon dollops of the thick batter on top of rhubarb. Gently spread evenly over the rhubarb. Bake for 30 - 35 minutes or until lightly brown.
Cut into individual servings and turn upside down on the plates.
Nutritional Information per serving:
Fat, gm: 3
Protein, gm.: 4
Carbs, gm.: 42
Cholesterol, mg.: 30
Fiber, gm.: 0.8