Directions:
- In a large bowl, combine the sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb. Line a 9-in. pit plate with bottom pastry; add filling. Dot with butter.
- Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
- Bake at 400° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.77 Kcal (476 kJ) | ||
| Calories from fat | 22.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 4% | |
|---|---|---|---|
| Cholesterol | 44.74mg | 15% | |
| Sodium | 18.57mg | 1% | |
| Potassium | 192.29mg | 4% | |
| Total Carbs | 21.29g | 7% | |
| Sugars | 15.31g | 61% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 2.31g | 5% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 60.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 120.41 Kcal (504 kJ) | ||
| Calories from fat | 24.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.69g | 4% | |
|---|---|---|---|
| Cholesterol | 47.35mg | 15% | |
| Sodium | 19.65mg | 1% | |
| Potassium | 203.5mg | 4% | |
| Total Carbs | 22.53g | 7% | |
| Sugars | 16.21g | 61% | |
| Dietary Fiber | 1.38g | 5% | |
| Protein | 2.45g | 5% | |
| Vitamin C | 5.2mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 64.4mg | 6% | |
* 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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