Rhubarb Bake

Rhubarb Bake

Date: 09/17/2012
Updated: 09/28/2012
I ended up revamping this recipe and really like how it turned out.  Hope you enjoy it too! If you can’t find the Da Vinci Sugar Free Praline Syrup you can try using the Vanilla Syrup. I think it will still be good, just not AS good. 🙂

Preheat oven to 350

Spray a quart baking dish with cooking spray.

1 ½ cups frozen Rhubarb – thawed
½ teaspoon liquid Splenda (Splenda to Go)
2 Tablespoon Torani Sugar Free Vanilla Syrup

IP Oatmeal
4 Tablespoons Da Vinci Sugar Free Praline Syrup
½ teaspoon liquid Splenda (Splenda to Go)
¼ teaspoon Vanilla extract

Place the first 3 ingredients into the sprayed 1 quart baking dish.

Mix together the last 4 ingredients and then drop by small portions on to top of the rhubarb. Evenly spread it over the top. Bake in a 350 degree oven for 25 minutes. Spray with cooking spray and put it under the broiler for a few minutes to brown.

This can be eaten warm or cold.  I like mine cold. I used some Ideal Protein Vanilla Ready to Drink mixed with a little Da Vinci Sugar Free Praline Syrup poured over the top of the Rhubarb Bake…it was very yummy!


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