INGREDIENTS:1 1/2 tablespoon butter or margarine, at room temperature
2 1/2 tablespoons canola oil
1 cup sweetener/brown sugar blend (Splenda), divided
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 pinch salt
1 cup fat-free milk
2 cups chopped rhubarb
1/2 teaspoon cinnamon
PREPARATION:
With an electric mixer, cream together butter, oil and 3/4 cup brown sugar blend. Add egg and vanilla and mix thoroughly.
In a separate mixing bowl, stir together flour, baking soda, and salt.
Add dry ingredients to creamed ingredients alternately with milk.
When well blended, mix in rhubarb by hand. Pour batter into greased 9 x 13 glass baking pan. Sprinkle with 1/4 cup reserved brown sugar blend and cinnamon.
Bake at 350 F for 40 minutes.
NUTRITION:
136 calories, 5g fat, 19g carbohydrates, 4g protein per serving.
http://www.cdkitchen.com/recipes/recs/581/Diabetic-Rhubarb-Coffee-Cake105865.shtml
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