Toolbar
 |
Printer Friendly |  |
 |
|
 |
RSS Feed | |
|
Bookmark |
Home 
Recipes Desserts Pies
Recipes Desserts Pies
|
|||||||
|
|||||||
| 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. 2 Starch/Bread 1.5 Fat |
|
Comments
There are no comments for this item
Be the first to leave a comment
You must be a registered member to leave a comment. So why not sign up now?
Sign up for Cheri's FabulousFoods Newsletter/Blog
- Recently Added
-
Fabulous Blogs
|
