3/4 cup sugar 2 tbsp water 1 tbsp cornstarch 1 pkg (1lb) frozen cut rhubarb thawed and drained 1/2 cup unbleached four 1/2 tsp baking powder 3 tbsp soy milk 1 tbsp oil 1/8 tsp ground cinnamon
In a sauce pan whisk 1/2 cup sugar,water and cornstarch. Add rhubarb and cook over medium-high heat, stirring constantly until mixture comes to a boil. Coat a 1 qt casserole dish with non stick spray. Pour mixture in. Whisk flour, baking powder and 3 tbsp sugar in a bowl. Add milk and oil. Stir just till moist. Drop in 4 equal tbsp into casserole. Combine cinnamon and 1 tsp sugar in a cup, adding the remaining 2 tsp sugar. if desired. Sprinkle on top of casserole. Bake 400 till bubbly and toothpick inserted comes out clean. (20 min) serves 6
167 calories 2.7 g fat
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