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Categories:Viewed: 60 - Published at: 3 years ago
Ingredients
- 2 cups flour
- 1 12 cups Splenda sugar substitute
- 2 12 teaspoons baking powder
- 1 teaspoon salt
- 13 cup canola oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup skim milk
- 2 cups rhubarb, chopped
- 1 cup strawberry, washed and stemmed
Method
- Preheat oven to 350.
- Combine flour, 1 cup Splenda, baking powder, salt, canola oil, egg, vanilla and milk; blend until well mixed.
- In an oiled 9x13-inch cake pan, arrange rhubarb and strawberries.
- Sprinkle with second amount of Splenda.
- Cover fruit with cake mixture.
- Bake for 35-40 minutes or until the cake begins to brown.
