Directions:
- In a 96+bowl, combine the sugar, cornstarch, cinnamon and nutmeg. Beat in the sour cream and egg. Gently fold in the rhubarb. Pour into pastry shell.
- For topping, combine the oats, flour, brown sugar and orange peel. Cut in butter until crumbly. Sprinkle over the filling. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until topping is golden brown. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 523.31 Kcal (2191 kJ) | ||
| Calories from fat | 196.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.81g | 34% | |
|---|---|---|---|
| Cholesterol | 55.78mg | 19% | |
| Sodium | 177.32mg | 7% | |
| Potassium | 148.27mg | 3% | |
| Total Carbs | 76.61g | 26% | |
| Sugars | 32.08g | 128% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 6.25g | 13% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 164.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 237.18 Kcal (993 kJ) | ||
| Calories from fat | 88.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.89g | 34% | |
|---|---|---|---|
| Cholesterol | 25.28mg | 19% | |
| Sodium | 80.37mg | 7% | |
| Potassium | 67.2mg | 3% | |
| Total Carbs | 34.72g | 26% | |
| Sugars | 14.54g | 128% | |
| Dietary Fiber | 1.32g | 12% | |
| Protein | 2.83g | 13% | |
| Vitamin C | 1.7mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 8% | |
| Calcium | 74.4mg | 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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