Yes, you can use frozen. Just let it thaw first and drain off all the water.
Marilyn -----Original Message----- From: Eileen Scrivani via Cookinginthedark <[email protected]> Sent: Wednesday, January 23, 2019 9:34 AM To: [email protected] Cc: Eileen Scrivani <[email protected]> Subject: Re: [CnD] Diabetic Rhubarb Coffee Cake Do you have any idea if frozen Rhubarb would work in this recipe or does it need to be fresh? Eileen From: Marilyn Pennington via Cookinginthedark Sent: Tuesday, January 22, 2019 10:13 PM To: [email protected] Cc: Marilyn Pennington ; [email protected] Subject: [CnD] Diabetic Rhubarb Coffee Cake Diabetic Rhubarb Coffee Cake Makes twelve servings. ready in: 1-2 hrs. ingredients 1 1/2 tablespoon butter or margarine, at room temperature 2 1/2 tablespoons canola oil 1 cup sweetener/brown sugar substitute (Splenda), divided 1 egg 1 teaspoon vanilla extract 2 cups flour 1 teaspoon baking soda 1 pinch salt 1 cup fat-free milk 2 cups chopped rhubarb 1/2 teaspoon cinnamon directions With an electric mixer, cream together butter, oil and 3/4 cup brown sugar blend. Add egg and vanilla and mix thoroughly. In a separate mixing bowl, stir together flour, baking soda, and salt. Add dry ingredients to creamed ingredients alternately with milk. When well blended, mix in rhubarb by hand. Pour batter into greased 9 x 13 glass baking pan. Sprinkle with 1/4 cup reserved brown sugar blend and cinnamon. Bake at 350 degrees F for 40 minutes. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
