Diabetic Friendly Blink of an Eye, Rhubarb Pie

Note from Cheri: Marilyn Helton, of our Diabetic Dining on Fabulous Foods column has adapted this recipe from Bonnie Stewart Mickelson's terrific book Hollyhocks & Radishes. 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.

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

Makes 6 Servings 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 Exchanges: 2 Starch/Bread 1.5 Fat