Serves: 18
Total Calories: 141

1 1/4 cups flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon salt (optional)
1/2 cup reduced-calorie margarine
1/2 cup packed dark brown sugar
1/4 cup white sugar or noncaloric sweetener
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
2 cups finely diced rhubarb (about 10-oz), fresh or frozen

TOPPING:
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 cup walnuts, chopped

1. Sift together the flours with the baking powder, baking soda, 1/4 teaspoon cinnamon and salt.

2. In a large mixing bowl, beat the margarine with 1/2 cup brown sugar and white sugar or substitute.

3. Add the egg and vanilla and beat the mixture until it is fluffy. To this mixture alternately add the flour mixture and the buttermilk beat the ingredients until they are well mixed.

4. Stir in the rhubarb, pour the batter into a 9 x 13-inch baking pan coated with nonstick vegetable cooking spray.

5. Mix together the topping ingredients and sprinkle evenly over the batter. Bake at 350°F for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

EXCHANGES
1 Fat
1 Starch/Bread

NUTRITION FACTS
Calories 149
Total Fat 5 grams
Saturated Fat 1 gram
Cholesterol 12 milligrams
Sodium 120 milligrams (without added salt 104 milligrams)
Total Carbohydrate 22 grams
Dietary Fiber 1 gram
Protein 4 grams

Nutritional Facts:

Serves: 18
Total Calories: 141
Calories from Fat: 40

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Fruit Plate With Creamy Dessert Sauce
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Guiltless "Cheesecake" (Uncooked)*
Gwen's Strawberry Rhubarb Sauce
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