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.
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|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 %|
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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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