Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
1121
Calories
28g
Protein
48g
Fat
145g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- 5/8 cup butter or margarine
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup flaked coconut
- 1 egg
- 1 teaspoon baking soda
- 1/2 cup ruhubarb jam
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch round cake pan.
2
Place butter or margarine, brown sugar, flour, oatmeal, coconut, egg and baking soda in a bowl and mix well.
3
Put 2/3 of the batter in the prepared pan then spread the rhubarb jam over it. Pat the remaining dough over the top.
4
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
5
Category:Rhubarb Bars Recipes
6
Category:Rhubarb Recipes
Recipe sourced from
fandom