| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Chocolate, Desserts, Fruits | 6 | Servings | |
INGREDIENTS
| 1 | c | Butter |
| 1/2 | c | Icing sugar |
| 2 | c | To 2 1/4 cups flour |
| 2 | T | Cocoa powder |
| 1 | t | Vanilla |
| 1/2 | t | Salt |
| 1 | lb | Rhubarb, diced small |
| 1 | c | Sugar |
| 2 | t | Orange zest |
| 1/2 | t | Ground ginger |
| 2 | T | Flour |
| 1 | pt | Strawberries, cleaned |
| hulled quartered |
INSTRUCTIONS
In a food processor, combine butter and sugar and process until softened. Add flour, cocoa, vanilla and salt and process until mixture forms a ball. Refrigerate dough 1 hour if too soft, then press into an ungreased flan pan with a removable bottom. Refrigerate. Combine filling ingredients in a bowl and toss well. Spread into prepared crust and bake for 45 minutes at 350 F. (180 C) or until rhubarb is very tender and filling is bubbly. From: Caprial's Seasonal Cookbook by Caprial Pence, Alaska Northwest Books Typed & tested by: Bob White Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 06, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 628
Calories From Fat: 280
Total Fat: 31.9g
Cholesterol: 81.3mg
Sodium: 204mg
Potassium: 513.4mg
Carbohydrates: 82.3g
Fiber: 5.9g
Sugar: 41g
Protein: 6.9g