Directions:
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, rhubarb, and sugar; toss well. Let stand 20 minutes, stirring occasionally.
- Preheat oven to 350°.
- Roll dough into an 11-inch circle. Fit dough into a 10-inch round removable-bottom tart pan. Press dough against bottom and sides of pan, and place in the freezer for 10 minutes. Spoon the rhubarb mixture into crust. Bake at 350° for 55 minutes. Cool completely, and cut into wedges. Serve with whipped topping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.28 Kcal (353 kJ) | ||
| Calories from fat | 4.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.46g | 1% | |
|---|---|---|---|
| Sodium | 13.18mg | 1% | |
| Potassium | 267.92mg | 6% | |
| Total Carbs | 19.64g | 7% | |
| Sugars | 11.94g | 48% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 1.38g | 3% | |
| Vitamin C | 7.3mg | 12% | |
| Calcium | 79.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 77.73 Kcal (325 kJ) | ||
| Calories from fat | 3.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.43g | 1% | |
|---|---|---|---|
| Sodium | 12.15mg | 1% | |
| Potassium | 247.1mg | 6% | |
| Total Carbs | 18.12g | 7% | |
| Sugars | 11.01g | 48% | |
| Dietary Fiber | 1.8g | 8% | |
| Protein | 1.27g | 3% | |
| Vitamin C | 6.8mg | 12% | |
| Calcium | 73.2mg | 8% | |
* 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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