Easy White Cake over Fruit - Diabetic Version

10 ingredients
6 steps

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

Directions

  1. 1
    Preheat oven to 350.
  2. 2
    Combine flour, 1 cup Splenda, baking powder, salt, canola oil, egg, vanilla and milk; blend until well mixed.
  3. 3
    In an oiled 9x13-inch cake pan, arrange rhubarb and strawberries.
  4. 4
    Sprinkle with second amount of Splenda.
  5. 5
    Cover fruit with cake mixture.
  6. 6
    Bake for 35-40 minutes or until the cake begins to brown.

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