This, as adapted, is like a coffee cake. It turned out moist and nicely spiced, with pieces of tart rhubarb throughout. A nice summer dessert for your fresh rhubarb. I don't think it would work well with frozen rhubarb, but you could try it and let me know how it goes!
1/2 cup margarine, softened
2 eggs
1/4 cup fat free, plain yogurt
1/2 cup milk
3/4 cup Splenda, artificial sweetener
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon each cloves, allspice, nutmeg, and salt
1 1/2 cups all purpose flour
1/2 cup wheat germ
2 cups raw rhubarb, cubed
1 tablespoon brown sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts
In large bowl, mix margarine, eggs and yogurt together.
In another bowl, mix flour, wheat germ, Splenda, baking soda, baking powder, salt and spices.
Add dry ingredients alternately with milk.
Stir in rhubarb, and spread into greased 9 X 13 " baking pan.
Mix brown sugar, second amount of cinnamon, and walnuts together; sprinkle evenly over the top.
Bake at 350 * F, for 20 minutes, or until lightly browned, and cake tests done in the center with a toothpick.
No comments:
Post a Comment