Heat oven to 350 degrees. Place rhubarb in ungreased baking dish, 6x10 inch. Sprinkle with salt. Measure sugar, flour and cinnamon into a bowl. Add butter and mix thoroughly until mixture is crumbly. Sprinkle evenly over rhubarb. Bake for 40 to 50 minutes, until topping is golden brown. Serve warm with light cream or ice cream. Randy Rigg
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|Serving Size: 1 Serving (1864g)|
|Recipe Makes: 1|
|Calories from Fat: 565 (10%)|
|Amt Per Serving||% DV|
|Total Fat 62.8g||84 %|
|Saturated Fat 38.9g||195 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 161.1mg||50 %|
|Sodium 454.7mg||16 %|
|Potassium 1607.3mg||42 %|
|Total Carbohydrate 1299.2g||382 %|
|Dietary Fiber 14.9g||59 %|
|Sugars, other 1284.4g|
|Protein 15.2g||22 %|
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Calories per serving: 5643
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