Directions:
- In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender.
- Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
- In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly.
- Press half of the mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly.
- Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 16 bars.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.67 Kcal (1003 kJ) | ||
| Calories from fat | 49.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.45g | 8% | |
|---|---|---|---|
| Cholesterol | 10.07mg | 3% | |
| Sodium | 79.83mg | 3% | |
| Potassium | 41.44mg | 1% | |
| Total Carbs | 43.77g | 15% | |
| Sugars | 13.92g | 56% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 3.67g | 7% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.8mg | 4% | |
| Calcium | 45.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 276.71 Kcal (1159 kJ) | ||
| Calories from fat | 56.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 8% | |
|---|---|---|---|
| Cholesterol | 11.62mg | 3% | |
| Sodium | 92.17mg | 3% | |
| Potassium | 47.85mg | 1% | |
| Total Carbs | 50.54g | 15% | |
| Sugars | 16.07g | 56% | |
| Dietary Fiber | 2.15g | 7% | |
| Protein | 4.24g | 7% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 4% | |
| Calcium | 52.7mg | 5% | |
* 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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