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Reviews Date of last review
Sun July 12, 2009
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Ingredients: Cake:

1 cup carbalose flour / or carbquick
1 tsp baking soda
1 beaten egg
1 cup sour cream
1 cup splenda
1 tsp Vanilla
1 1/2 cups sliced fresh Rhubarb

Crumb Topping:

1/2 cup almond meal
1/2 cup pourable splenda
1 tsp cinnamon
4 tablespoons cold butter sliced into several pieces
3 oz Walnuts chopped

How To Prepare: Preheat oven to 350 degrees. Grease a 9 x 9 cake pan; set aside. In a small bowl combine flour and baking soda; set aside

In a large bowl stir together egg, sour cream, 1 cup splenda and Vanilla. Stir in flour mixture just until combined. Fold in Rhubarb. Spread in prepared baking dish.

For crumb topping:

In a small bowl combine almond meal, splenda and cinnamon. Using a pastry blender or 2 knifes cut in the butter until the mixture resembles course meal. Fold in Walnuts. Sprinkle over cake batter. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm or cool with whipped cream, if desired.
Number of Servings: 16
Carbs per serving - include all nutritional information if known: 106 Calories; 7.75 carbs; 2.07 fiber; net carbs = 5.68
Preparation Time: 20 minutes or so
Effort (Easy, Average, Difficult): Easy
Posts: 817
Registered: September 2000
Location: Illinois

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