Directions:
- In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust.
- In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake at 350° for 1 hour. Serve with ice cream if desired. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 478.73 Kcal (2004 kJ) | ||
| Calories from fat | 95.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.61g | 16% | |
|---|---|---|---|
| Cholesterol | 27.11mg | 9% | |
| Sodium | 11.65mg | 0% | |
| Potassium | 177.89mg | 4% | |
| Total Carbs | 90.39g | 30% | |
| Sugars | 39.44g | 158% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 5.28g | 11% | |
| Vitamin C | 26.5mg | 44% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 155.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 172.09 Kcal (721 kJ) | ||
| Calories from fat | 34.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.81g | 16% | |
|---|---|---|---|
| Cholesterol | 9.75mg | 9% | |
| Sodium | 4.19mg | 0% | |
| Potassium | 63.95mg | 4% | |
| Total Carbs | 32.49g | 30% | |
| Sugars | 14.18g | 158% | |
| Dietary Fiber | 0.92g | 10% | |
| Protein | 1.9g | 11% | |
| Vitamin C | 9.5mg | 44% | |
| Iron | 0.2mg | 3% | |
| Calcium | 55.8mg | 16% | |
* 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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