Rhubarb Shortcake


4 of 5 (9)
editors choice
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



Number of Servings: 8

Ingredients

    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

Directions

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.

Member Ratings For This Recipe


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    Very Good
    1 of 1 people found this review helpful
    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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    Good
    it was pretty good - 7/25/21


  • no profile photo

    Incredible!
    This is great and we will have fresh Rhubarb in a couple of weeks. - 4/27/21


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    Interesting - 6/24/20


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    very different, yum. - 10/18/19