Directions:
- Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the rhubarb, raspberries, sugar, flour, vanilla and egg. Pour into crust; sprinkle with nutmeg. In a small bowl, combine the topping ingredients; sprinkle over filling.
- Bake at 350° for 35-40 minutes or until filling is set and crust is golden brown (if needed, cover edges loosely with foil during the last 10 minutes to prevent overbrowning). Cool on a wire rack. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 459.47 Kcal (1924 kJ) | ||
| Calories from fat | 152.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.95g | 26% | |
|---|---|---|---|
| Cholesterol | 42.55mg | 14% | |
| Sodium | 171.77mg | 7% | |
| Potassium | 180.64mg | 4% | |
| Total Carbs | 71.22g | 24% | |
| Sugars | 26.03g | 104% | |
| Dietary Fiber | 5.23g | 21% | |
| Protein | 6.16g | 12% | |
| Vitamin C | 14.1mg | 23% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.6mg | 9% | |
| Calcium | 159.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 201.82 Kcal (845 kJ) | ||
| Calories from fat | 67.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 26% | |
|---|---|---|---|
| Cholesterol | 18.69mg | 14% | |
| Sodium | 75.45mg | 7% | |
| Potassium | 79.34mg | 4% | |
| Total Carbs | 31.28g | 24% | |
| Sugars | 11.43g | 104% | |
| Dietary Fiber | 2.3g | 21% | |
| Protein | 2.7g | 12% | |
| Vitamin C | 6.2mg | 23% | |
| Iron | 0.7mg | 9% | |
| Calcium | 70.2mg | 16% | |
* 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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