Mix together the first three ingredients (crumb mixture) and place half in the bottom of a greased 9 X 13 inch pan.
Add diced rhubarb, then top with the remaining crumb mixture and lightly press down.
Bake at 325 F. for 1 hour (Pyrex pan) or 350 F. for tin pan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (101g)|
|Recipe Makes: 20|
|Calories from Fat: 86 (30%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 124.1mg||38 %|
|Sodium 91.2mg||3 %|
|Potassium 130.3mg||3 %|
|Total Carbohydrate 46.5g||14 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 45.9g|
|Protein 4.6g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 285
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What would you serve with this? Link in another recipe
beverleycardWith cooking experience I was able to quess when the eggs, 1 tbsp. flour and brown sugar were to be added. I recommend to use 9" square pan.2y ago
mandaphillipsHalf of the recipe is missing, so I made the rest of it up as I thought would work. I used a nonstick pan as well as greasing it like the recipe said and they still stuck like crazy. Very hard to get out, lost half the pan. They were delicious but not worth the hassle.3y ago
IEHERBWhat am I missing? This recipe doesn't make sense to me. I mix the 1st 3 ingrd. and use half on bottom of pan. Then I add the diced rhubarb and cover with remaining half of mixture. Where do I put the last 3 ingedients?5y ago
LindzamacWe have so much rhubarb in the spring that I am making new desserts every weekend. this one is a real winner! Delicious!6y ago
RKG1[I posted this recipe.]11y ago