Directions:
- 1.Combine crust ingredients and press into a greased 9 x 13 pan. Bake at 350 for 10 minutes. Cool.
- 2.For filling: Combine sugar and flour. Stir in whipping cream and eggs then stir in rhubarb. Pour over crust and bake at 350 for 45-60 minutes or until custard is set. Cool.
- 3.For topping: Blend cream cheese, sugar & vanilla. Fold in whipped cream. Spread over custard and refrigerate overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.19 Kcal (1131 kJ) | ||
| Calories from fat | 138.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.44g | 24% | |
|---|---|---|---|
| Cholesterol | 34.81mg | 12% | |
| Sodium | 361.05mg | 15% | |
| Potassium | 126.47mg | 3% | |
| Total Carbs | 30.74g | 10% | |
| Sugars | 13.83g | 55% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 3.27g | 7% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 80.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 296.27 Kcal (1240 kJ) | ||
| Calories from fat | 152.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.93g | 24% | |
|---|---|---|---|
| Cholesterol | 38.17mg | 12% | |
| Sodium | 395.89mg | 15% | |
| Potassium | 138.68mg | 3% | |
| Total Carbs | 33.71g | 10% | |
| Sugars | 15.16g | 55% | |
| Dietary Fiber | 2.4g | 9% | |
| Protein | 3.58g | 7% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.2mg | 6% | |
| Calcium | 87.8mg | 8% | |
* 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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