Rhubarb Shortcake
- Number of Servings: 8
Ingredients
Directions
4 cups rhubarb3/4 c Splenda1 tsp baking powder3 tbsp Smart Balance light margarine1 cup flour1/2 cup skim milk1 cup Splenda1 tbsp cornstarch1/4 tsp salt1 cup boiling water
Place rhubarb in 8"x11" pan. Cream 3/4 cup Splenda and margarine. Mix flour, baking powder and salt. Add milk and flour mixture to creamed mixture. Spread in pan. Combine 1 cup Splenda, 1 tbsp corn starch and salt. Sprinkle over top. Pour 1 cup boiling water over top. Bake at 350 degrees for 1 hr.
Number of Servings: 8
Recipe submitted by SparkPeople user SNOOPY11.
Number of Servings: 8
Recipe submitted by SparkPeople user SNOOPY11.
Nutritional Info Amount Per Serving
- Calories: 94.2
- Total Fat: 2.2 g
- Cholesterol: 0.3 mg
- Sodium: 184.8 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 1.5 g
- Protein: 2.7 g
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