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

Topping:

  • 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.

Serves 8 

Nutritional Information per serving:

Calories: 210
Fat, gm: 3
Protein, gm.: 4
Carbs, gm.: 42
Cholesterol, mg.: 30
Fiber, gm.: 0.8