Directions:
- In a large bowl, combine sugar and tapioca. Add rhubarb and strawberries; toss to coat. Stir in liqueur and lemon peel. Let stand for 15 minutes.
- Meanwhile, in a small bowl, cream butter and sugar until light and fluffy. Beat in egg and almond extract. Combine flour and baking powder; gradually add to creamed mixture and mix well.
- Press dough onto the bottom of a greased 10-in. springform pan. Top with fruit mixture.
- Combine the topping ingredients; spoon over fruit. Place pan on a baking sheet.
- Bake at 350° for 55-60 minutes or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool completely. Store in the refrigerator. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 593.69 Kcal (2486 kJ) | ||
| Calories from fat | 146.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.33g | 25% | |
|---|---|---|---|
| Cholesterol | 72.47mg | 24% | |
| Sodium | 22.89mg | 1% | |
| Potassium | 296.79mg | 6% | |
| Total Carbs | 96.09g | 32% | |
| Sugars | 25.83g | 103% | |
| Dietary Fiber | 3.09g | 12% | |
| Protein | 14.03g | 28% | |
| Vitamin C | 19.4mg | 32% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1.7mg | 10% | |
| Calcium | 199.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 281.6 Kcal (1179 kJ) | ||
| Calories from fat | 69.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.75g | 25% | |
|---|---|---|---|
| Cholesterol | 34.38mg | 24% | |
| Sodium | 10.86mg | 1% | |
| Potassium | 140.78mg | 6% | |
| Total Carbs | 45.58g | 32% | |
| Sugars | 12.25g | 103% | |
| Dietary Fiber | 1.46g | 12% | |
| Protein | 6.66g | 28% | |
| Vitamin C | 9.2mg | 32% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 0.8mg | 10% | |
| Calcium | 94.6mg | 20% | |
* 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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