Directions:
- Preheat oven to 400°.
- In a 9-by-13-inch baking dish, combine the rhubarb, 1 cup sugar, and 1/4 cup flour; set aside.
- In the bowl of a food processor, combine remaining 1/2 cup flour and the butter.
- Pulse until the butter pieces are the size of coarse oats.
- Add brown sugar, oatmeal, and cinnamon.
- Pulse to combine.
- Sprinkle over rhubarb.
- Bake until rhubarb is tender and topping is golden, 35 to 45 minutes.
- Serve warm with ice cream, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.93 Kcal (1235 kJ) | ||
| Calories from fat | 89.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.91g | 15% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 61.97mg | 3% | |
| Potassium | 300.06mg | 6% | |
| Total Carbs | 50.64g | 17% | |
| Sugars | 31.25g | 125% | |
| Dietary Fiber | 2.99g | 12% | |
| Protein | 3.21g | 6% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 86.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 212.93 Kcal (891 kJ) | ||
| Calories from fat | 64.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.15g | 15% | |
|---|---|---|---|
| Cholesterol | 14.68mg | 7% | |
| Sodium | 44.74mg | 3% | |
| Potassium | 216.63mg | 6% | |
| Total Carbs | 36.56g | 17% | |
| Sugars | 22.56g | 125% | |
| Dietary Fiber | 2.16g | 12% | |
| Protein | 2.32g | 6% | |
| Vitamin C | 4.4mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 4% | |
| Calcium | 62.2mg | 9% | |
* 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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