These are the things I do differently:
- Bake in a buttered 13 x 9, not ramekins
- Use 1/4 cup of Splenda Brown Sugar, instead of 1/2 cup of regular brown sugar. The Splenda version has a sweetness that compliments the rhubarb perfectly. This is the only recipe I make with a Splenda product.
- I use a touch of vanilla extract and skip the vanilla bean
Serve a generous portion in a bowl with a scoop of Edy's vanilla yogurt blend.
Yum yum yum yum yum.