August 13, 2009
Is it really from grocery stores!? I had no idea! The "farmers" there are NOT very friendly, but you can't beat the price!
Edited by: Janel, Sarah Donnell
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Yield: 8
Ingredients
3 |
|
1 |
bunch rhubarb, chopped (about 3 cups) |
1 |
container strawberries, sliced (about 1.5 cups) |
¾ |
teaspoon salt |
¾ |
cup sugar |
½ |
|
1 |
egg substitute (1T ground flax mixed with 3T water) |
1 ½ |
cups whole wheat pastry flour |
2 |
teaspoons baking powder |
Preparation
Step 1 |
Melt 3T margarine and pour into pie pan |
Step 2 |
Mix rhubarb and strawberries with ¼ teaspoon salt and ½ cup sugar |
Step 3 |
|
Step 4 |
Add milk and egg substitute and mix well. |
Step 5 |
In a separate container mix flour, baking powder, ¼ cup sugar and ½ teaspoon salt. |
Step 6 |
Mix dry ingredients with the fruit mixture until well blended. |
Step 7 |
Bake at 375F for 25 minutes on a baking sheet. Reduce heat to 275F and cover with foil and continue baking another 20 minutes. |
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About Strawberry Rhubarb Cake Bake
Nutrition Information per 1 slice (makes 8 slices): 180 calories, 2.5g fat, 0g saturated fat, 0 mg cholesterol, 410mg sodium, 38g carbohydrate, 3g fiber, 21g sugar, 4g protein