Directions:
- In a large bowl, combine the flour, oats, 1/2 cup sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Set aside half for topping.
- Press remaining crumb mixture into an ungreased 11-in. x 7-in. baking dish. Top with rhubarb and berries.
- In a small saucepan, combine cornstarch and remaining sugar. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla.
- Pour over the fruit. Sprinkle with the reserved crumb mixture. Bake at 350° for 50-55 minutes or until golden brown. Serve warm or cold. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.52 Kcal (1576 kJ) | ||
| Calories from fat | 88.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.84g | 15% | |
|---|---|---|---|
| Cholesterol | 24.4mg | 8% | |
| Sodium | 6.2mg | 0% | |
| Potassium | 203.77mg | 4% | |
| Total Carbs | 67.25g | 22% | |
| Sugars | 18.07g | 72% | |
| Dietary Fiber | 3.27g | 13% | |
| Protein | 4.5g | 9% | |
| Vitamin C | 13.4mg | 22% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 4% | |
| Calcium | 52mg | 5% | |
| Amount Per 100 g | |||
| Calories | 179.76 Kcal (753 kJ) | ||
| Calories from fat | 42.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 15% | |
|---|---|---|---|
| Cholesterol | 11.65mg | 8% | |
| Sodium | 2.96mg | 0% | |
| Potassium | 97.28mg | 4% | |
| Total Carbs | 32.1g | 22% | |
| Sugars | 8.62g | 72% | |
| Dietary Fiber | 1.56g | 13% | |
| Protein | 2.15g | 9% | |
| Vitamin C | 6.4mg | 22% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 4% | |
| Calcium | 24.8mg | 5% | |
* 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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