Combine 2 c flour, powdered sugar and butter, press into greased 9 x 13 in pan. Bake at 350 for 10 minutes.
Sprinkle tapioca over crust, then rhubarb. Mix remaining ingredients into custard, pour over top. Bake at 350 for additional 45 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1927g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1705 (47%)|
|Amt Per Serving||% DV|
|Total Fat 189.4g||253 %|
|Saturated Fat 119.6g||598 %|
|Monounsaturated Fat 49.2g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 507.7mg||156 %|
|Sodium 113465.9mg||3913 %|
|Potassium 2241.5mg||59 %|
|Total Carbohydrate 472.2g||139 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 463.1g|
|Protein 22.6g||32 %|
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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: 3593
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