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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 servings. 58g Recipe makes 16 servings.) |
||
| Calories 142 | ||
| Calories from Fat 41 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.6g | 7% | |
| Saturated Fat 2.6g | 13% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 36mg | 12% | |
| Sodium 37mg | 1% | |
| Potassium 86mg | 2% | |
| Total Carbohydrate 23.6g | 7% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 15.3g | ||
| Protein 2.0g | 4% | |
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Ingredients
- 1 cup flour
- 1/3 cup powdered sugar
- 1/3 cup butter
Filling:
- 1 cup sugar
- 1/4 cup flour
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 3 cups fresh rhubarb or frozen rhubarb, finely chopped
Directions
1
Combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs.2
Press into the bottom of a greased 11-inch x 7-inch x 2-inch baking pan.3
Bake at 350 degrees F for 12 minutes.4
For filling, combine the first four ingredients in a bowl.5
Stir in rhubarb; pour over a warm crust. Bake at 350 F for 35-40 minutes or until wooden pick inserted in center comes out clean.6
Cool on wire rack.7
Serve warm if desired.8
Store in refrigerator.
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- Course > Desserts > Cookies & Brownies > Bars
- Main Ingredient > Fruit
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Featured Reviews for This Recipe
From: kerrbear
On May 31, 2008
This was excellent. Not overly sweet. Reminded me of the rhubarb custard pies my mom made when I was growing up!!
From: Pastry Queen
On Jul 16, 2007
Mmmm, so delicious. I used powdered egg replacer and vegan butter substitute to make them vegan and they turned out beautifully. Next time I'll mix blueberries in, for color and texture.
From: Karen DeHaas
On May 8, 2002
This was pretty good, but I think next time I'll add some brown sugar or something, to "kick up" the crust portion a little. The "filling" was excellent with a little lemon zest added in. I just think the crust is a little tasteless. A few alterations, and this could make a great, tasty, low-fat new way of enjoying the taste of rhubarb deserts, without a ton of fat.
From: Chris Reynolds
On May 9, 2006
This was really a good recipe for rhubarb and also easy to make — always a plus! I replaced half of the 1 cup of sugar with Splenda and I don't think it changed the flavor or texture at all.
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