Rhubarb Pudding Cake

source unknown

2 cups chopped rhubarb
1 3/4 cup sugar, divided
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted flour
1 tablespoon cornstarch
2/3 cup boiling water

Instructions
Cover the bottom of an 8 or 9 inch square pan with rhubarb.
Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top.
 

 Bake at 375 degrees for 45 minutes.

Low-Carb Mug Cake

by Allison

2 T coconut flour
1 T cocoa powder
1/8 t. baking powder
1/8 t. baking soda
splenda or stevia
1 egg white, large
1/4 c. + 1 T unsweetened almond milk

Spray a mug with cooking oil spray.
Mix together all dry ingredients inside cup and set aside.
In small bowl, whisk together egg and milk.
Add wet ingredients to dry ingredients and mix.

Microwave on high for 1 minute and 30 seconds - 2 minutes.