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15Ingredients
105Minutes
390Calories
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Ingredients
US|METRIC
8 SERVINGS
- 13 oz. rhubarb (trimmed and cut 1/2 inch thick on the bias)
- 1 cup sugar (divided)
- 1 cup all purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt (I used table salt)
- 6 Tbsp. unsalted butter (softened)
- 1 tsp. grated lemon zest (finely)
- 1 1/2 large eggs
- 1/2 tsp. 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 Tbsp. light brown sugar
- 1/2 tsp. salt
- 4 Tbsp. unsalted butter (softened*)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol160mg53% |
Sodium380mg16% |
Potassium220mg6% |
Protein7g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate49g16% |
Dietary Fiber2g8% |
Sugars29g |
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.
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Reviews(1)
Angela 5 years 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!