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| DIABETIC RHUBARB CAKE | |
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2 c. flour 1 c. 2% milk 1/4 c. soft butter 1 egg 3 tbsp. granulated sugar replacement 1 tsp. baking soda 1 tsp. lemon juice 1 tsp. vanilla extract Dash of salt 1 1/2 c. rhubarb, cut fine Combine flour, milk, butter, egg, sugar replacement, baking soda, lemon juice, vanilla and salt in a large bowl. Stir to blend and then fold in rhubarb. Pour into well-greased and floured 9x13 inch baking pan. Bake at 350 degrees for 45 minutes or until done. | |
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recipe reviews #181682
Marilyn Richardson (British Columbia) says:
I made this recipe today. I kind of wondered about the size of the pan 9x13-inch as my batter was not that much. Anyway went ahead and used that size pan. It did not rise all that much. Tasted very plain and I did not like it. My husband who is the diabetic in the family said it was OK. I think I followed the recipe as printed.
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