Directions:
- In a large bowl, combine the rhubarb, raspberries and lemon juice. In a small bowl, combine the sugar, yogurt, sour cream, flour and egg. Pour over fruit mixture and stir gently to coat. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
- For topping, place the oats, flour, coconut, brown sugar and cinnamon in a food processor; cover and process until combined. Add butter and apple juice concentrate; process until crumbly. Stir in almonds; sprinkle over fruit mixture.
- Bake, uncovered, at 350° for 35-45 minutes or until bubbly. Serve warm. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.72 Kcal (1196 kJ) | ||
| Calories from fat | 93.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.44g | 16% | |
|---|---|---|---|
| Cholesterol | 36.15mg | 12% | |
| Sodium | 32.51mg | 1% | |
| Potassium | 250.7mg | 5% | |
| Total Carbs | 44.17g | 15% | |
| Sugars | 19.27g | 77% | |
| Dietary Fiber | 4.79g | 19% | |
| Protein | 6.2g | 12% | |
| Vitamin C | 16.3mg | 27% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 177.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 151.87 Kcal (636 kJ) | ||
| Calories from fat | 49.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 16% | |
|---|---|---|---|
| Cholesterol | 19.21mg | 12% | |
| Sodium | 17.28mg | 1% | |
| Potassium | 133.26mg | 5% | |
| Total Carbs | 23.48g | 15% | |
| Sugars | 10.24g | 77% | |
| Dietary Fiber | 2.55g | 19% | |
| Protein | 3.3g | 12% | |
| Vitamin C | 8.6mg | 27% | |
| Iron | 0.6mg | 6% | |
| Calcium | 94.3mg | 18% | |
* 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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