This was another of mom's recipes. She usually doubled it and cooked it in a 9" x 13" pan. Tastes fabulous warm or cold, but I think it's the best if it's served warm with vanilla ice icream!
Preheat oven to 350F.
Stir together flour, oatmeal, brown sugar and cinnamon. Add melted butted and mix well. Press half of the micture into an 8" x 8" pan.
Top crust with rhubarb.
Cook and stir water, sugar, cornstarch and vanilla until thick and clear. Pour over rhubarb.
Top with remaining "crunch" mixture.
Bake for 1 hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 667 | ||
Calories from Fat: 141 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 40.7mg | 13 % | |
Sodium 123.8mg | 4 % | |
Potassium 316.2mg | 8 % | |
Total Carbohydrate 132.5g | 39 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 130g | ||
Protein 3.1g | 4 % | |
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: 667
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