Directions:
- In a large mixing bowl combine, sugar, cornstarch, cinnamon and nutmeg.
- Stir in Rhubarb and coat with the sugar mixture.
- Place sugar rhubarb mixture in the pie shell, and sprinkle with pecans. Set aside.
- For the topping, mix up flour and sugar. Then cut in the butter until crumbly.
- Sprinkle the topping over the rhubarb mixture.
- Cover the edge of crust with aluminum foil.
- Bake in a 400 degree oven for 50-60 minutes until bubbly. If desired remove the aluminum foil for the last 10 minutes of baking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1060.74 Kcal (4441 kJ) | ||
| Calories from fat | 566.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.98g | 97% | |
|---|---|---|---|
| Cholesterol | 61.01mg | 20% | |
| Sodium | 907.63mg | 38% | |
| Potassium | 639.33mg | 14% | |
| Total Carbs | 121.96g | 41% | |
| Sugars | 61.05g | 244% | |
| Dietary Fiber | 10.7g | 43% | |
| Protein | 10.81g | 22% | |
| Vitamin C | 10.5mg | 17% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3.9mg | 22% | |
| Calcium | 257.4mg | 26% | |
| Amount Per 100 g | |||
| Calories | 309.73 Kcal (1297 kJ) | ||
| Calories from fat | 165.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.39g | 97% | |
|---|---|---|---|
| Cholesterol | 17.81mg | 20% | |
| Sodium | 265.02mg | 38% | |
| Potassium | 186.68mg | 14% | |
| Total Carbs | 35.61g | 41% | |
| Sugars | 17.83g | 244% | |
| Dietary Fiber | 3.12g | 43% | |
| Protein | 3.16g | 22% | |
| Vitamin C | 3.1mg | 17% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.1mg | 22% | |
| Calcium | 75.2mg | 26% | |
* 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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