Directions:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss lightly with a fork until the dough forms a ball.
- On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Spoon rhubarb into pie shell.
- In a small bowl, beat the sugar, eggs, cornstarch and nutmeg. Pour over rhubarb. Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 759.11 Kcal (3178 kJ) | ||
| Calories from fat | 167.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.65g | 29% | |
|---|---|---|---|
| Cholesterol | 54.56mg | 18% | |
| Sodium | 120.63mg | 5% | |
| Potassium | 120.54mg | 3% | |
| Total Carbs | 133.2g | 44% | |
| Sugars | 30.39g | 122% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 10.83g | 22% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 0.3mg | 2% | |
| Calcium | 187.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 220.93 Kcal (925 kJ) | ||
| Calories from fat | 48.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.43g | 29% | |
|---|---|---|---|
| Cholesterol | 15.88mg | 18% | |
| Sodium | 35.11mg | 5% | |
| Potassium | 35.08mg | 3% | |
| Total Carbs | 38.76g | 44% | |
| Sugars | 8.84g | 122% | |
| Dietary Fiber | 0.56g | 8% | |
| Protein | 3.15g | 22% | |
| Vitamin C | 1.3mg | 8% | |
| Iron | 0.1mg | 2% | |
| Calcium | 54.5mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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