Servings

6

Author Notes

Diabetic cooking guru Marilyn Helton adapted this recipe from Bonnie Stewart Mickelson\'s terrific book Hollyhocks & Radishes, (with kind permission of its author) as part of an article she did for us on Diabetic Cooking with Rhubarb.

In just a couple blinks of an eye, you\'ll have a really good dessert -- rather like a nice, crunchy, butterscotch brownie. It works with apples, too. Serve warm, topped with frozen yogurt or nondairy whipped topping.

Ingredients

1 cup diced rhubarb
1/2 cup flour
1 teaspoon baking powder
3/4 cup sugar
1/2 cup chopped pecans or walnuts
1 teaspoon vanilla
1 egg, lightly beaten

Instructions

Preheat oven to 350° F.

Place diced rhubarb in a medium-size bowl. Sift flour and baking powder over top. Add sugar, nuts, vanilla, and egg. Mix all together and spread in a 9-inch pie plate sprayed with butter-flavor vegetable spray. Bake 25 to 30 minutes.

Per Serving:
219 Cal
7gm Fat (1gm Sat Fat)
35gm Carbo
40mg Chol
80mg Sodium
5gm Protein
1gm Dietary Fiber

Diabetic Exchanges:
2 Starch/Bread
1.5 Fat