Rhubarb Crumble

It is not really the season for rhubarb, but I planted rhubarb this summer, and now cleared out the plants for the fall. In season, this is really good with fresh strawberries.

3 stalk of fresh rhubarb
(optionally) 1/3 cup sliced strawberries
2 Tbsp Heart Smart Bisquick
1 Tbsp any whey
1 Tbsp Splenda
1 Tbsp brown splenda
2 Tbsp FF milk
¼ Tbsp Promise FF butter spread
¼ cup egg beaters
1/4 bag of Quaker sugar-controlled peaches & cream oatmeal

Streusel Topping:
2 Tbsp Heart Smart Bisquick
1 Tbsp Splenda
½ Tbsp Promise FF butter spread
1/4 bag of Quaker sugar-controlled peaches & cream oatmeal

Heat oven to 375 degrees. Spray baking form. Cut up rhubarb (optionally: add strawberries) and place on bottom of spring form. Stir together Bisquick, any whey, and Splendas. Add milk, butter spread, and egg beaters to dry mix and stir until smooth. Pour over rhubarb. Sprinkle with peaches & cream oatmeal. Mix together streusel topping with a fork until crumbly. Top pie with streusel and bake 25 min, or until golden and ”set".

1/2 recipe counts as a breakfast entree, and fruit at approx 150 cal, 1 g fat, and 7 g protein.