Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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
- 1 c. flour
- 1/3 c. powdered sugar
- 1/3 c. butter
- Filling:
- 1 c. sugar
- 1/4 c. flour
- 2 eggs, lightly beaten
- 1 tsp. vanilla
- 3 c. finely chopped fresh or frozen rhubarb
Directions
Combine flour & powdered sugar; cut in butter until mixture resembles coarse crumbs.
Press into the bottom of a greased 11-inch x 7-inch x 2-inch baking pan.
Bake at 350 degrees F for 12 minutes.
For filling, combine first four ingredients.
Stir in rhubarb; pour over warm crust.
Bake at 350 degrees F for 35-40 minutes or until toothpick comes out clean.
Cool on wire rack.
Serve warm if desired.
Store in refrigerator.
Category:Rhubarb Bars Recipes
Category:Rhubarb Recipes