Rhubarb Shortcake

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Rhubarb Shortcake calories by ingredient
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Number of Servings: 8


    4 cups rhubarb
    3/4 c Splenda
    1 tsp baking powder
    3 tbsp Smart Balance light margarine
    1 cup flour
    1/2 cup skim milk
    1 cup Splenda
    1 tbsp cornstarch
    1/4 tsp salt
    1 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.

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Member Ratings For This Recipe

  • it was good but when i made a double batch it did not thicken' was kind of runny. - 6/6/11

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  • Why the cornstarch? I've also used this recipe for plums instead of rhubarb. Also changed it to gluten-free. Very workable, and tasty. Why the water?? - 7/21/10

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  • My recipe is almost the same, but you pour hot orange juice over the top instead of water. - 3/12/09

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  • I really liked this. It is nice to have a cakey, fruit dessert option without so many calories!! I topped mine with some Cool Whip Free. Yum! - 6/12/08

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  • It was OK but I didn't like the consistency. It didn't raise hardly at all. - 5/28/08

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