| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Naga | Desserts | 1 | Servings |
INGREDIENTS
| 2 | c | Flour, all-purpose |
| 3/4 | c | Sugar, powdered |
| 1 | c | Butter, unsalted |
| 4 | Eggs | |
| 2 | c | Sugar, granulated |
| 1/2 | c | Flour, all-purpose |
| 1/2 | t | Salt |
| 4 | c | Rhubarb |
INSTRUCTIONS
Combine flour and sugar. Cut in butter, until crumbs form. Press in bottom of jelly roll pan. Bake at 350F for 15 minutes. Blend eggs, sugar, flour, salt. Fold in rhubarb. Spread of crust. Bake 40-45 minutes in 350F oven. Cool. Cut into squares. [Flanagan Parent-Teacher Club Cookbook - GEnie/D.WEISSGERBE - AOL/Rik W]
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Nutrition (calculated from recipe ingredients)
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Calories: 5282
Calories From Fat: 1824
Total Fat: 207.2g
Cholesterol: 1232.1mg
Sodium: 1503mg
Potassium: 2081.5mg
Carbohydrates: 812.1g
Fiber: 17.2g
Sugar: 556g
Protein: 63.7g