Angela: "I love the shortbread crust and not too sweet fil…" Read More
15Ingredients
105Minutes
390Calories

Ingredients

US|METRIC
  • 13 ounces rhubarb (trimmed and cut 1/2 inch thick on the bias)
  • 1 cup sugar (divided)
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt (I used table salt)
  • 6 tablespoons unsalted butter (softened)
  • 1 teaspoon grated lemon zest (finely)
  • 1 1/2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup sour cream
  • 3 eggs (so I whisked up 3, weighed them, and used half, which was about 1/3 cup or 2 7/8 ounces.)
  • 1/2 cup all purpose flour
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter (softened*)
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    Made it

    NutritionView More

    390Calories
    Sodium16% DV380mg
    Fat29% DV19g
    Protein14% DV7g
    Carbs16% DV49g
    Fiber8% DV2g
    Calories390Calories from Fat170
    % DAILY VALUE
    Total Fat19g29%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol160mg53%
    Sodium380mg16%
    Potassium220mg6%
    Protein7g14%
    Calories from Fat170
    % DAILY VALUE
    Total Carbohydrate49g16%
    Dietary Fiber2g8%
    Sugars29g58%
    Vitamin A15%
    Vitamin C8%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Angela 4 months ago
    I love the shortbread crust and not too sweet filling. I doubled the rhubarb filling and stretched this recipe for two thinner 8x8" and an 8x11. did 30min at 400, but only 15 min at 350. It's unbelievably good!

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