HEAT oven to 400°F. Beat shortening and cream cheese in large bowl with electric mixer on high speed until fluffy. Beat in flour and salt until dough forms. Press onto bottom and sides of 10-inch cast iron skillet or 9-inch pie plate.
COMBINE rhubarb, strawberries, sugar, oats and corn starch. Place in prepared crust. Fold edges of dough over rhubarb filling.
BAKE 40 to 45 minutes or until golden brown.
Nutrition
Serving size
(1 of 8 slices)
Calories 420
Calories from Fat160g
Total Fat 18g
Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 15mg
Sodium 190mg
Potassium 0mg
Total Carbohydrates 62g
Dietary Fiber 3g
Sugars 34g
Protein 4g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
