Directions:
- Pre-heat oven to 375°F.
- Prepare topping: Combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
- Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a deep oven safe dish.
- Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.41 Kcal (1019 kJ) | ||
| Calories from fat | 99.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.07g | 17% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 381.66mg | 16% | |
| Potassium | 228.57mg | 5% | |
| Total Carbs | 34.59g | 12% | |
| Sugars | 12.61g | 50% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 3.04g | 6% | |
| Vitamin C | 41.4mg | 69% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.2mg | 7% | |
| Calcium | 96.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 184.02 Kcal (770 kJ) | ||
| Calories from fat | 75.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.37g | 17% | |
|---|---|---|---|
| Cholesterol | 15.37mg | 7% | |
| Sodium | 288.54mg | 16% | |
| Potassium | 172.8mg | 5% | |
| Total Carbs | 26.15g | 12% | |
| Sugars | 9.53g | 50% | |
| Dietary Fiber | 2.76g | 15% | |
| Protein | 2.3g | 6% | |
| Vitamin C | 31.3mg | 69% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 7% | |
| Calcium | 73mg | 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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