How to make it

  • Base

  • Preheat the oven to 350F and generously grease an 8" square pan.
  • In a coffee grinder, process the sugar to a fine powder. Add to a bowl with the flour and nutmeg.
  • Add the shortening and blend with a fork or pastry blender until crumbly, then add the vanilla and water and mix until the dough comes together.
  • Press into the bottom of the pan and brush generously with the egg white.
  • Bake 25 minutes. Remove from oven (leave oven on) and place into the freezer for 30 minutes.
  • Topping

  • In a large bowl, beat together the egg, sugar, flour, and salt.
  • Add rhubarb and pineapple sage and toss to incorporate completely. See Photo
  • Spread evenly over the base and sprinkle with rolled oats.
  • Bake for 50 minutes.
  • Cool to room temperature, then cover and chill at least 2 hours before cutting and serving.

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  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 182.7
    Total Fat: 8.3 g
    Cholesterol: 15.4 mg
    Sodium: 20.1 mg
    Total Carbs: 26.0 g
    Dietary Fiber: 2.0 g
    Protein: 2.5 g
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