Soft with a nice thick layer of dates.
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.
RHUBARB FILLING
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.
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 567 | ||
Calories from Fat: 192 (34%) | ||
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Amt Per Serving | % DV | |
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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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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