Directions:
- 1. Preheat the oven to 350°F.
- 2. Cut the rhubarb stalks into 1-inch pieces. Set aside.
- 3. Combine flour, oats, brown sugar and cinnamon in a bowl and cut in the butter with two knives until the mixture is crumbly. Add pecans and egg, then toss with a fork. Set aside.
- 4. Combine rhubarb, sugar, ginger and orange zest in a 3-quart baking dish.
- 5. Stir the orange juice and cornstarch together; toss with the rhubarb. Spread the oat topping over the rhubarb and bake until golden and bubbly, 45 to 50 minutes. Serve with crème fraîche.
- Nutritional analysis: 500 calories, 79g carbs, 7g protein, 19g fat, 55mg cholesterol Nutritional analysis provided by Other
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 465.62 Kcal (1949 kJ) | ||
| Calories from fat | 170.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.9g | 29% | |
|---|---|---|---|
| Cholesterol | 38.43mg | 13% | |
| Sodium | 17.25mg | 1% | |
| Potassium | 308.17mg | 7% | |
| Total Carbs | 67.53g | 23% | |
| Sugars | 18.48g | 74% | |
| Dietary Fiber | 7.96g | 32% | |
| Protein | 9.8g | 20% | |
| Vitamin C | 13.8mg | 23% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 365.5mg | 37% | |
| Amount Per 100 g | |||
| Calories | 166.92 Kcal (699 kJ) | ||
| Calories from fat | 60.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.77g | 29% | |
|---|---|---|---|
| Cholesterol | 13.78mg | 13% | |
| Sodium | 6.18mg | 1% | |
| Potassium | 110.48mg | 7% | |
| Total Carbs | 24.21g | 23% | |
| Sugars | 6.63g | 74% | |
| Dietary Fiber | 2.85g | 32% | |
| Protein | 3.51g | 20% | |
| Vitamin C | 4.9mg | 23% | |
| Iron | 0.6mg | 10% | |
| Calcium | 131mg | 37% | |
* 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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