Directions:
- In a saucepan, combine rhubarb and 3/4 cup of sugar.
- Cover and cook over mediuim heat, stirring occasionally, until the rhubarb is tender, about 10 minutes.
- Pour into a greased 9 x 13 x 2 deep baking dish.
- In a bowl, combine flour, brown sugar, oats and remaining sugar.
- Cut in butter until crumbly; sprinkle over rhubarb.
- Bake at 400 F for 30 minutes.
- Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream.
- Cook and stir over low heat until mixture thickens, about 15- 20 minutes.
- Remove from the heat; stir in vanilla.
- Serve warm over rhubarb crumble.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.04 Kcal (1805 kJ) | ||
| Calories from fat | 217.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.18g | 37% | |
|---|---|---|---|
| Cholesterol | 144.71mg | 48% | |
| Sodium | 45.96mg | 2% | |
| Potassium | 330.32mg | 7% | |
| Total Carbs | 47.9g | 16% | |
| Sugars | 22.47g | 90% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 7.16g | 14% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.8mg | 5% | |
| Calcium | 109.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 214.91 Kcal (900 kJ) | ||
| Calories from fat | 108.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.06g | 37% | |
|---|---|---|---|
| Cholesterol | 72.15mg | 48% | |
| Sodium | 22.91mg | 2% | |
| Potassium | 164.7mg | 7% | |
| Total Carbs | 23.88g | 16% | |
| Sugars | 11.2g | 90% | |
| Dietary Fiber | 1.3g | 10% | |
| Protein | 3.57g | 14% | |
| Vitamin C | 3.3mg | 11% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.4mg | 5% | |
| Calcium | 54.6mg | 11% | |
* 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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