Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
778
Calories
19g
Protein
15g
Fat
137g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Rhubarb | not in our table | 0 |
| Water | 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 cup brown sugar
- ¾ cup oats
- 1 cup flour
- ½ cup butter
- 1 tsp cinnamon
- 4 cup uncooked diced rhubarb
- 1 cup white sugar
- 2 tbsp corn starch
- 1 cup water
- 1 tsp vanilla
Directions
1
Mix brown sugar, oats, flour, butter, and cinnamon until crumbly.
2
Press half the mixture into a 9 inch square pan .
3
Cover crumb mixture with diced rhubarb.
4
Mix white sugar, cornstarch, and water. Cook until clear and thick, stirring constantly. Add vanilla and stir.
5
Pour over rhubarb. Sprinkle with remaining crumb mixture over the top.
6
Bake for 1 hour at 180° C .
Recipe sourced from
wikibooks