Diabetic Strawberry Rhubarb Coffee Cake

If you are suffering from high blood sugar, then this is the perfect recipe to quench your sweet desires.

Ingredients:

  • 2 cups fresh rhubarb cut into 1/2 inch pieces
  • 3-ounce packet strawberry flavored fruit gelatin (not sugar-free)
  • Dry sugar substitute, equal to 1/4 cup sugar
  • 1/4 cup margarine
  • 1/3 cup sugar
  • Dry sugar substitute, equal to 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 cup All-Bran or other 100% Bran product
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons instant dry milk
  • 1 cup water

Rhubarb Cake

Instructions:

  1. Place rhubarb in a bowl. Stir gelatin and dry sugar substitute equal to 1/4 cup sugar together and mix with rhubarb.
  2. Set aside, Cream margarine, sugar, and dry sugar substitute equal to 1/4 cup sugar together at medium speed till the mixture gets light and fluffy.
  3. Add egg and vanilla, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding egg and vanilla. Stir flour, cereal, baking powder, salt and dry milk together to blend well add, along with water, to creamy mixture.
  4. Mix at medium speed only until flour is moistened.
  5. Spread batter evenly in a 9-inch square cake pan that has been sprayed with Pam or greased.
  6. Spread reserved rhubarb mixture, including any liquid or powder left in the bowl, evenly over batter.
  7. Bake at 375F for 40 minutes, or until cake starts to pull away from the ides of the pan.
  8. Remove the pan to a wire rack. Let cool. Can be served warm or at room temperature.

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