Directions:
- BASE: In medium bowl, stir together flour, sugar, pecans, cinnamon and salt.
- With a pastry cutter or 2 knives, cut butter into flour mixture until mixture resembles fine crumbs.
- Reserving 1 cup of flour mixture, press remainder evenly over base of greased 8-inch square baking pan.
- RHUBARB FILLING: In medium saucepan, stir together rhubarb, sugar, cornstarch and orange rind.
- Cook over medium heat, stirring constantly, 5 minutes for fresh rhubarb, 15 minutes for frozen, until thickened.
- Let cool.
- Spoon rhubarb filling evenly over base; sprinkle evenly with reserved flour mixture.
- Bake in 350 degrees oven 35 to 40 minutes, until golden brown.
- Let cool in pan before cutting into squares; top each square with a pecan half.
- (Squares can be frozen, well wrapped, for up to 2 months).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.72 Kcal (1288 kJ) | ||
| Calories from fat | 136.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.11g | 23% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 53.53mg | 2% | |
| Potassium | 115.68mg | 2% | |
| Total Carbs | 42.22g | 14% | |
| Sugars | 26.36g | 105% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 3.03g | 6% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 95.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 306.02 Kcal (1281 kJ) | ||
| Calories from fat | 135.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.03g | 23% | |
|---|---|---|---|
| Cholesterol | 20.22mg | 7% | |
| Sodium | 53.23mg | 2% | |
| Potassium | 115.04mg | 2% | |
| Total Carbs | 41.99g | 14% | |
| Sugars | 26.22g | 105% | |
| Dietary Fiber | 2.23g | 9% | |
| Protein | 3.02g | 6% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 94.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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