Easy White Cake over Fruit - Diabetic Version

• 2 cups flour
• 1 12 cups Splenda sugar substitute
• 2 12 teaspoons baking powder
• 1 teaspoon salt
• 13 cup canola oil
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup skim milk
• 2 cups rhubarb, chopped
• 1 cup strawberry, washed and stemmed

1. Preheat oven to 350.
2. Combine flour, 1 cup Splenda, baking powder, salt, canola oil, egg, vanilla and milk; blend until well mixed.
3. In an oiled 9x13-inch cake pan, arrange rhubarb and strawberries.
4. Sprinkle with second amount of Splenda.
5. Cover fruit with cake mixture.
6. Bake for 35-40 minutes or until the cake begins to brown.

flour, splenda sugar, baking powder, salt, canola oil, egg, vanilla, milk, rhubarb, strawberry

Taken from www.food.com/recipe/easy-white-cake-over-fruit-diabetic-version-440304 (may not work)