|Uncooked rolled oats||1 Cup (16 tbs)|
|Regular all purpose flour||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Diced unpeeled young rhubarb||3 Cup (48 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Vanilla ice cream||1 Cup (16 tbs)|
About 55 minutes before serving: Preheat oven to 350°F.
Grease 8" by 8" by 2" pan.
Mix oats, 1/2 cup sifted flour and brown sugar.
With 2 knives used scissor-fashion, cut in butter until crumbly.
Press half of mixture into pan.
In medium bowl, combine rhubarb, granulated sugar, 1 tablespoon flour, cinnamon, salt and 1 tablespoon water.
Spoon over oat mixture in pan; top with remaining oat mixture.
Bake 45 minutes.
Serve hot, with ice cream.
Calories 875 Calories from Fat 286
% Daily Value*
Total Fat 33 g50%
Saturated Fat 19 g95.1%
Trans Fat 0 g
Cholesterol 86.9 mg29%
Sodium 135.1 mg5.6%
Total Carbohydrates 139 g46.4%
Dietary Fiber 8.4 g33.7%
Sugars 95.3 g
Protein 11 g21.7%
Vitamin A 22.9% Vitamin C 24.7%
Calcium 31.5% Iron 17.5%
*Based on a 2000 Calorie diet