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Shannon Rhubarb Cake

Submitted by: Mary on 02/25/2004
2324 views
2.78 avg rating
211 votes
 
 
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Ingredients

SCONE DOUGH:

12 oz Almond flour
1 t Baking soda
Pinch salt
2 oz Splenda
3 oz Butter
1 Egg
2 C Heavy cream
FILLING:

1 lb Rhubarb, roughly chopped
9 oz Splenda
1 Egg white, whisked
Splenda to dust

Directions

Preheat oven to 350F, and grease a 10 inch deep pie dish.



Sift almond flour, baking soda and salt into a mixing bowl.



Add splenda and cut in butter.



In a separate bowl, beat the egg together with the cream and gradually add this to the almond flour mixture until a dough is formed.



Knead lightly on an almond floured surface and divide dough into two. Roll out one half and use it to line the pie dish. Fill the dish with the rhubarb and sprinkle with the splenda. Roll out the remaining dough to form a pastry lid. Brush the rim of the pastry base with water and put on the top.



Glaze pie top with the whisked egg white and sprinkle with splenda. Make steam slits in the top and bake for 50-60 minutes or until the crust is lightly browned and the fruit is soft.

Servings

6

Calories

8

Time to prepare

25 minutes

Difficulty

Easy
 

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