Prep Time: 10 Min.
Cook Time: 35 Min.
What you need:
* 2 c. flour * 1-1/2 c. Splenda® artificial sweetener * 2-1/2 tsp. baking powder * 1 tsp. salt * 1/3 c. canola oil * 1 egg * 1 tsp. vanilla extract * 1 c. skim milk * 2 c. rhubarb, chopped * 1 c. strawberries, washed and stemmed
What to do:
1. Preheat oven to 350°F. 2. Combine flour, 1 c. Splenda, baking powder, salt, canola oil, egg, vanilla and milk; blend until well mixed. 3. In an oiled 9x13 in. cake pan, arrange rhubarb and strawberries. Sprinkle with second amount of Splenda. Cover fruit with cake mixture. Bake for 35-40 min. or until the cake begins to brown.
* Variations: Substitute other fruit combinations or pie filling.