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Rhubarb Cake Recipe

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This recipe for Rhubarb Cake is from Ahart Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
5 Tablespoons plant-sterol margarine
2/3 cup sugar, divided
2/3 cup Splenda, divided
1 teaspoon vanilla
1 omega-3 egg
1/2 cup skim milk or soy milk
4 cups (1-inch thick) slices rhubarb (about 1 pound)
powdered sugar
Directions:
Directions:
1. Pre-heat oven to 350º.
2. Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, baking powder & cinnamon, stirring well with a whisk.
3. Place plant-sterol margarine, 1/3 cup sugar and 1/3 cup Splenda in large bowl and beat with a mixer at medium speed until smooth. Add vanilla and egg; beat well.
4. Beating at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Beat just until smooth.
5. In a medium bowl, combine rhubarb, remaining 1/3 cup sugar and 1/3 cup Splenda, then place in an 8-inch square ceramic or glass baking dish coated with cooking spray.
6. Spoon batter evenly over rhubarb.
7. Bake 45-55 minutes at 350º, until toothpick comes out clean.
8. Allow cake to cool then lightly dust with powdered sugar before serving.
Number Of Servings:
Number Of Servings:
9 servings
Preparation Time:
Preparation Time:
about an hour
Personal Notes:
Personal Notes:
That's how Mom got us to eat more vegetables! Rhubarb grew in our garden and who knew it was a vegetable? Mom, in her resourcefulness, found a way to make it yummy....a way to make "A-Heart" healthy recipe.

 

 

 

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