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Recipes Desserts Pies
Recipes Desserts Pies
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| 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 |
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