Directions:
- For topping: Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form.
- For filling: Preheat oven to 375°F. Butter six 1 1/4-cup custard cups. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.
- Divide rhubarb mixture among prepared custard cups. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1060.75 Kcal (4441 kJ) | ||
| Calories from fat | 874.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 97.14g | 149% | |
|---|---|---|---|
| Cholesterol | 242.95mg | 81% | |
| Sodium | 17.76mg | 1% | |
| Potassium | 200.41mg | 4% | |
| Total Carbs | 45.45g | 15% | |
| Sugars | 19.37g | 77% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 7.33g | 15% | |
| Vitamin C | 37.4mg | 62% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.2mg | 6% | |
| Calcium | 68.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 453.89 Kcal (1900 kJ) | ||
| Calories from fat | 374.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.56g | 149% | |
|---|---|---|---|
| Cholesterol | 103.96mg | 81% | |
| Sodium | 7.6mg | 1% | |
| Potassium | 85.75mg | 4% | |
| Total Carbs | 19.45g | 15% | |
| Sugars | 8.29g | 77% | |
| Dietary Fiber | 1.83g | 17% | |
| Protein | 3.14g | 15% | |
| Vitamin C | 16mg | 62% | |
| Vitamin A | 0.5mg | 38% | |
| Iron | 0.5mg | 6% | |
| Calcium | 29.4mg | 7% | |
* 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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