In a saucepan, combine dates, water and brown sugar. Bring to a boil. Turn heat down to low and cook until thick (about 5 minutes). Remove from heat and add vanilla. Cool completely.
Mix rolled oats, flour, baking soda, baking powder and salt in a bowl. In another bowl, cream butter and brown sugar. Stir in oat mixture.
Pat 2/3 of mixture into a greased 9 inch square pan. Spread filling and sprinkle with remaining crumbs. Bake for 30-35 minutes at 350°F.
Chill before cutting.
You can substitute dates for rhubarb.
3 cups Chopped Rhubarb
1 1/2 cups Sugar
2 tbsp Cornstarch
1 tsp Vanilla
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (173g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 192 (34%)|
|Amt Per Serving||% DV|
|Total Fat 21.3g||28 %|
|Saturated Fat 13.1g||66 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 54.2mg||17 %|
|Sodium 4331.6mg||149 %|
|Potassium 137.8mg||4 %|
|Total Carbohydrate 96.3g||28 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 95g|
|Protein 2.1g||3 %|
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: 567
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