Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Base:
- 1 cup sifted flour
- 1/4 tsp. salt
- 2 Tbsp. sugar
- 1/2 cup softened butter or margarine
- Topping:
- 4 cups diced rhubarb
- 1/4 cup water
- 1 1/4 cup sugar
- 2 envelopes unflavored gelatin
- 1/3 cup cold water
- red food coloring (optional)
- 1/2 pint whipping cream, whipped or whipped topping of choice
Directions
Combine dry ingredients.
Cut in butter until mixture resembles coarse bread crumbs.
Spread evenly in bottom of a greased 9 inch square pan.
Bake at 350 degrees until lightly browned, about 10 minutes.
Combine rhubarb, 1/4 cup cold water, sugar and salt; simmer until rhubarb is tender, stirring occaisionally.
Soak gelatin in cold water.
Add hot rhubarb.
Stir until dissolved.
Add food coloring, if desired.
Chill until partially set, then fold in whipped cream.
Turn onto base and chill until firm, about 3 hours.
Keep up the good work.
Category:Rhubarb Desserts Recipes
Category:Rhubarb Recipes