Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Combine all ingredients except filling, cut in the margarine until crumbly.
- Lightly press half to two-thirds of the mixture into the bottom of 9x13 pan, reserving the rest for topping.
- Bake for 10 minutes.
- Combine cornstarch with sugar then add the water and rhubarb.
- Cook, stirring constantly over low heat until thickened, about 5 minutes.
- Pour mixture over partially baked crust.
- Sprinkle with remaining topping.
- Continue baking for about 20 minutes or until bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1374.47 Kcal (5755 kJ) | ||
| Calories from fat | 505.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.2g | 86% | |
|---|---|---|---|
| Sodium | 428.19mg | 18% | |
| Potassium | 707.78mg | 15% | |
| Total Carbs | 212.65g | 71% | |
| Sugars | 120.71g | 483% | |
| Dietary Fiber | 9.08g | 36% | |
| Protein | 12.87g | 26% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 3.7mg | 21% | |
| Calcium | 191.4mg | 19% | |
| Amount Per 100 g | |||
| Calories | 328.18 Kcal (1374 kJ) | ||
| Calories from fat | 120.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.42g | 86% | |
|---|---|---|---|
| Sodium | 102.24mg | 18% | |
| Potassium | 169mg | 15% | |
| Total Carbs | 50.78g | 71% | |
| Sugars | 28.82g | 483% | |
| Dietary Fiber | 2.17g | 36% | |
| Protein | 3.07g | 26% | |
| Vitamin C | 2mg | 14% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.9mg | 21% | |
| Calcium | 45.7mg | 19% | |
* 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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