From Bert Knight
To make crust mix flour, oats, melted butter, cinnamon, and brown sugar. Press half to bottom of 9” pan.
Spread rhubarb on top.
To make filling, mix in a pan, sugar, cornstarch, water, and vanilla. If Splenda is substituted for some of the sugar, add extra cornstarch to help thicken.
Cook filling until thick and clear. Pour over rhubarb.
Sprinkle on remaining mix on top.
Bake at 350 for 1 hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1930g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 3326 (59%)|
|Amt Per Serving||% DV|
|Total Fat 369.6g||493 %|
|Saturated Fat 233.7g||1168 %|
|Monounsaturated Fat 95.7g|
|Polyunsanturated Fat 14.3g|
|Cholesterol 977mg||301 %|
|Sodium 58582.5mg||2020 %|
|Potassium 2131.9mg||56 %|
|Total Carbohydrate 615.1g||181 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 604.9g|
|Protein 8.9g||13 %|
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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: 5667
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