Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 c Fresh rhubarb - washed/in 1/2" piece
- 1 c Flour
- 1/2 c Butter; softened
- 1/3 c Confectioner's sugar
- 3 Eggs
- 1 1/4 c Sugar
- 1/4 c Flour
- 1 ts Baking powder
- 1 ts Vanilla
- 1/4 ts Salt
- Whipped cream
- Strawberries; for garnish
Directions
Blend flour and softened butter until like coarse crumbs.
Add confectioner' sugar.
Press into buttered 9" square pan or 10x7x1/2" rectangular pan.
Bake at 350° for 15 minutes until golden.
When crust is baking, beat eggs.
Add 1 1/4 cup sugar, very gradually.
Beat intul very light and fluffy, 5 minutes High with electric mixer.
At low speed, add flour, baking powder, vanilla and salt.
Fold in rhubarb with spatula.
Pour over baked crust.
Spread evenly.
Bake at 350 ° for 40 minutes until light brown and top feels dry.
Serve cooled, with whipped cream and strawberries.
Category:Rhubarb Desserts Recipes
Category:Rhubarb Recipes